Navajo Tacos

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Ingredients (use vegan versions):


  • CHILI (you can also used your favorite canned chili):
  • 1 cup pinto beans
  • 2-1/2 cups water
  • 1 clove garlic, finely chopped or pressed
  • 1/4 cup ketchup
  • 1/2 small bell pepper, diced
  • 1/4 onion, diced
  • 1/2 cup chopped tomatoes
  • 1 teaspoon chili powder, 1/4 teaspoon baking soda, 1/4 teaspoon cumin, 1 teaspoon salt
  • FRY vegan bread:
  • 4-1/2 cups flour
  • 2-1/2 tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup water
  • 3/4 cups vegan soymilk
  • vegetable or canola oil
  • taco TOPPINGS as desired (shredded vegan cheese, lettuce, diced tomatoes, sliced olives, green chilis, green onion, etc.)

Directions:


This is a favorite in my house (even with the
meat-eaters) and is a great meal to prepare for
guests and/or prepare ahead of time. It takes a
lot of cooking and rising time but actually not a
lot of time to prepare.


You can also prepare your own chilli the way you
like it or use canned.


Start out by making the chilli, which needs
several hours to cook but doesn’t take long to
prepare; make fry vegan bread dough 2 hours before
chilli is done and allow dough to sit 2 hours.


CHILLI: Rinse pinto beans and put in a pot with
water, garlic, and salt. Boil 5 minutes. Remove
from heat. Let sit 1 hour covered. Simmer,
covered, 1-2 hours until soft. Add remainder of
ingredients (pepper, garlic, onion, tomatoes,
salt, chili powder, baking soda, cumin, ketchup).
Simmer 1-2 more hours.


FRY BREAD: Mix flour, baking powder, and salt.
Add water and vegan soy milk. Stir until dough forms into
a ball. Let sit 2 hours covered with spray-oiled
plastic wrap.


Add vegetable or canola oil to fill about 1/4 of
a large frying pan. Heat oil until it simmers
when you add a drop of the dough. Meanwhile,
divide dough into 6 balls. Roll one of these
balls with rolling pin until flat and about 8
inches in diameter. Add to hot oil. Cook until
light brown. Turn, cook other side. Repeat for
remainder of vegan bread.


To assemble (I like to allow guests to do this
themselves as a taco bar), top each vegan bread with
chilli and whatever taco toppings you like
(shredded vegan cheese, lettuce, diced tomatoes,
sliced olives, green chilis, green onion, etc.).


Enjoy!


Serves: 4-6


Preparation time: 45 minutes (plus 3-5 hours simmering/sitting time)

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