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Indian Tacos

fruits, main dish, native, tex-mex, vegetables

1 1/2 cup dried anasazi beans
6 pieces indian frybread, - about 6 i; n diameter
1 1/2 cup mache or arugula, washed & - stemme; d
1 large red ripe tomato, sliced
2 ripe avocados, halved & - sliced
1 red onion, thinly sliced
1 bunch red radishes, sliced
24 golden yellow plum tomatoes, - halv; ed
6 green anaheim chiles
1 large red bell pepper, or red - anaheim c; hile

To prepare the anasazi beans, soak overnight in water to cover. The next day, drain the beans and place them in a saucepan with fresh water to cover. Bring to a boil, reduce the heat, and let the beans simmer until the skins break, about 3 hours. It may be necessary to add water as the beans cook to prevent them from burning and sticking. After the beans are cooked, remove from the heat and set aside. You should have about 3 cups cooked beans. While the beans are cooking, roast, seed, and devein the chiles and the pepper. Leave chiles whole; slice pepper lengthwise into six strips. To start building the tacos, place 1/2 cup cooked beans on each piece of frybread. Add 1/4 cup greens per taco, followed by a red tomato slice. Add 4 slices avocado and 1 slice red onion, separated into rings. Follow with radishes and 4 golden yellow plum tomatoes per taco, and top with 1 roasted green chile and 2 slices roasted red pepper or chile. You can vary the toppings and the order in which the taco is built. Lois Ellen Frank, "Native American Cooking". From: Mark Satterly Date: 09-02-95 Gourmet

Yield: 6 servings

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