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.