Indian Taco

Categorized as: Meat
Makes 10 servings.


4 cups red beans or pinto beans, dried
Water to cover
1 cup onion
1 teaspoon chili powder
¼ teaspoon garlic powder
½ tablespoon Paprika
½ teaspoon cumin
½ teaspoon salt
5 cups of green cabbage
5 cups of lettuce, chopped
3 ⅓ cup tomato, chopped
1 ¼ cup green onion, chopped
1 ¼ cup cheddar cheese, grated
1 ¼ cup Mozzarella cheese, part skim, grated
2 ½ cup lowfat cheese (optional)
10 fry bread, 5 inch diameter
1 ¼ cup Salsa, medium (optional)


1. Wash beans, place in 5 quart cooking pot and cover with water. Soak overnight. Drain.
2. Add onion, chili powder, garlic powder, paprika, and cumin to beans in the pot. Cover with water and simmer 1 ½ to 2 hours, stirring and adding water as needed. When beans are done, smash a few against the pot with a spoon. Add salt, mix well and set aside. Do not smash all the beans.
3. Chop greens finely. Mix together and set aside.
4. Mix cheeses thoroughly and set aside.
5. Place one fry bread on a plate, top with 1 cup beans, ¼ cup cheese, 1 cup cabbage/lettuce, ⅓ cup tomatoes, 2 tablespoon green onions.

Nutritional Info (per serving):

Calories: 563
Protein: 31g
Fat 11g
Carbohydrate: 84g
Sodium: 347mg

Dietary Exchanges: 3 ½ starch/bread, 2 meat, 1 vegetable, 1 fat

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