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Navajo Vegetarian Tacos




Source of Recipe


The Imus Ranch Cookbook


List of Ingredients




For the Bean Topping
2 cups organic pinto beans, rinsed and soaked overnight
1 clove garlic, minced

For the Tortillas
3 cups unbleached white flour
1 teaspoon salt
2 teaspoons baking soda
1/2 cup trans-fat-free spread, melted
3/4 cup water
Safflower oil for frying (about 1 1/2 cups)

For the Tacos
1 head romaine lettuce, shredded
1 8-ounce package shredded soy jalapeño cheese or jalapeño cheese
1 8-ounce package shredded soy cheddar cheese or cheddar cheese
4 large tomatoes, diced
4 medium white onions, diced




Recipe



1. To make the bean topping, drain the beans and place in a medium pot. Add minced garlic and fresh water to cover by 1 inch. Bring water to boil, and reduce to a simmer. Cook until beans are tender, about 1 1/4 hours. Drain.

2. To make the tortillas, combine the flour, salt, and baking soda in a large bowl. Add the melted margarine and water. Stir just until a moist dough forms (it should be stiff enough to hold together). Divide into 6 equal pieces, and roll each piece into an 8-inch round.

3. In a large skillet, add enough oil to be 1 inch deep. Heat over medium heat until oil is hot. Carefully slip tortillas, one at a time, into the hot oil. The dough will bubble in a few seconds. Cook for about 45 seconds, until lightly browned, and flip to cook the other side, about 15 to 20 seconds, until lightly browned. Remove and drain on paper towels. Repeat for remaining tortillas.

4. To assemble tacos, spoon a few tablespoons of beans into each tortilla. Serve with other toppings in separate bowls, so people can create tacos to their taste.

Serves 6