Indian Tacos

These Indian Tacos offer a hearty, plant-based meal that combines the comforting texture of soft frybread with the earthy richness of slow-simmered Anasazi beans. The dish is elevated with a colorful array of fresh and roasted toppings, including crisp greens, ripe tomatoes, creamy avocado, and sweet roasted peppers. Its a satisfying main course perfect for family dinners or casual gatherings. While the beans require a long simmer to achieve their tender consistency, the assembly is quick and allows for creative variation. This recipe celebrates simple, wholesome ingredients brought together with care, resulting in a flavorful and texturally diverse dish that feels both rustic and refined.

Cooking Method: Boiling, Frying, Roasting, Stewing

Cuisine: Indian

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 426.9

Dietary: Gluten-free, Vegan, Vegetarian

Description

These Indian Tacos offer a hearty, plant-based meal that combines the comforting texture of soft frybread with the earthy richness of slow-simmered Anasazi beans. The dish is elevated with a colorful array of fresh and roasted toppings, including crisp greens, ripe tomatoes, creamy avocado, and sweet roasted peppers. Its a satisfying main course perfect for family dinners or casual gatherings. While the beans require a long simmer to achieve their tender consistency, the assembly is quick and allows for creative variation. This recipe celebrates simple, wholesome ingredients brought together with care, resulting in a flavorful and texturally diverse dish that feels both rustic and refined.

Ingredients

1 1/2 cup Dried anasazi beans
6 ea Pieces Indian Frybread
1 1/2 cup Mache or arugula, washed & stemmed
1 lg Red ripe tomato, sliced
2 ea Ripe avocados, halved & sliced
1 ea Red onion, thinly sliced
1 bunch Red radishes, sliced
24 ea Golden yellow plum tomatoes, halved
6 ea Green anaheim chiles
1 lg Red bell pepper

Directions

1
Rinse the dried Anasazi beans and soak them overnight in a large bowl of water to cover.
2
Drain the soaked beans and place them in a saucepan with fresh water to cover.
3
Bring the beans to a boil, then reduce heat and simmer gently until the skins begin to break and beans are tender, about 3 hours.
4
Add water as needed during cooking to prevent burning, then remove from heat and set aside.
5
Roast the green anaheim chiles and red bell pepper under a broiler or over an open flame until charred.
6
Place roasted peppers in a bag to steam, then peel, seed, and devein them.
7
Slice the roasted red pepper lengthwise into six strips.
8
Prepare toppings by slicing tomato, avocado, red onion, and radishes.
9
Warm the frybread pieces if desired, then place 1/2 cup of cooked beans on each piece.
10
Top each taco with 1/4 cup of greens, a slice of red tomato, 4 slices of avocado, and red onion rings.
11
Add radishes, 4 halves of golden plum tomatoes, 1 roasted green chile, and 2 slices of roasted red pepper.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 426.9kcal

% Daily Value *
Total Fat 5.0g8%
Saturated Fat 0.9g5%
Cholesterol 0.0mg0%
Sodium 741.9mg31%
Total Carbohydrate 79.8g27%
Dietary Fiber 6.5g26%
Sugars 10.5g
Protein 15.1g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The beans can be prepared several days in advance and stored in the refrigerator in their cooking liquid. Reheat gently before assembling.

If you cannot find Anasazi beans, pinto beans or black beans make a suitable substitute.

Frybread can be purchased from Native American markets or made from scratch. Ensure it is warm when assembling for the best texture.

Feel free to vary the toppings and the order in which you build the tacos based on personal preference and seasonal availability.

Keywords: anasazi beans, frybread, indian tacos, vegan tacos, roasted vegetables, plant based, bean stew, healthy dinner, homemade bread, vegetarian main

Read it online: https://www.chefs-mate.com/recipe/indian-tacos/