Monday, March 21, 2011

Super Simple Vegetarian Navajo Tacos

Navajo Tacos are essentially Indian Fry Bread with taco filling on top. Indian Fry Bread is essentially just fried bread dough, so you can use any fried dough for the scone. (This is not technically true, Fry Bread does have a particular flavor and feel, but regular bread dough will work. I recommend using Andrew's Honey Whole Wheat bread dough for this. When you make the bread, keep some extra dough on hand for such things.)

To make the fry bread, follow the scone recipe from a few days ago, except use a slightly larger amount of dough and stretch it out as far as you can.

To make the beans:

Drain and rinse a can of black beans.

In a sauce pan, mix the black beans with a third cup of any pureed or especially liquidy salsa (if you like a lot of sauce on your taco, add more). Add a dash of cumin, a clove or two of minced garlic, some chopped cilantro if you have any on hand, and a few dashes of Tabasco or red pepper flakes if you like heat. A bit of oregano and/or thyme can also add a nice flavor reminiscent of chili. Simmer everything together for a few minutes, until it is thoroughly heated through; the longer it simmers the longer the beans will have to soak in the flavor, but also the more likely that the salsa with evaporate, so if it gets dry add a bit more salsa.

Serve the beans on top of a scone, and top that with a dollop of sour cream and some grated cheese. Fresh tomatoes, chopped olives, or anything else you like in tacos will also be good. Serve with some dark leafy greens such as spinach or romaine for a more well-rounded color palate and varied textures.

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