By Deirdre Imus, The Imus Ranch Cooking for Kids and Cowboys
This recipe is indigenous to the Southwest and part of the Navajo culture.
Preparation time: 30 minutes
I recommend using all organic non GMO ingredients.
Bean Topping
2 cups organic pinto beans, rinsed and soaked overnight.
1 clove garlic minced
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
Tacos
1 head romaine lettuce
4 large tomatoes, diced
4 medium white onions, diced
1 eight ounce package shredded soy jalepeno cheese or traditional Jalepeno cheese
1 eight ounce package shredded soy cheese or traditional cheddar cheese
Cook time: 1 hour 15 min.
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 a boil, and reduce to a simmer. Cook until beans are tender, about 1.25 hours. Drain
To make the tortillas, combine the flour, salt, and baking soda in a large bowl. Add the melted margarine and water. Stir just until moist dough forms(it should be stiff enough to hold together). Diveide into 6 equal pieces, and roll each piece into an 8-inch round.
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 slightly browned, and flip to cook the other side, about 15-20 seconds until lightly browned. Remove and drain on paper towels. Repeat for remaining tortillas
To assemble tacos, combine the cooked beans in a medium bowl. Spoon a few tablespoons of beans into each taco, and serve with other toppings in seperate bowls, so people can create tacos to their taste.
Serves 6
Reprinted with permission from the National Bestseller, The Imus Ranch: Cooking for Kids and Cowboys by Deirdre Imus. Published by Rodale, Inc.
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