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Indian Tacos

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: INDIAN TACOS
 Categories: Main dish, Vegetables
      Yield: 6 Servings
 
  1 1/2 c  Dried anasazi beans
      6 ea Pieces Indian Frybread,
           -- about 6" in diameter
  1 1/2 c  Mache or arugula, washed &
           -- stemmed
      1 lg Red ripe tomato, sliced
      2 ea Ripe avocados, halved &
           -- sliced
      1 ea Red onion, thinly sliced
      1 ea Bunch red radishes, sliced
     24 ea Golden yellow plum tomatoes,
           -- halved
      6 ea Green anaheim chiles
      1 lg Red bell pepper, or red
           -- anaheim chile
 
  To prepare the anasazi beans, soak overnight in water to cover. The
  next day, drain the beans and place them in a saucepan with fresh
  water to cover.  Bring to a boil, reduce the heat, and let the beans
  simmer until the skins break, about 3 hours.  It may be necessary to
  add water as the beans cook to prevent them from burning and
  sticking. After the beans are cooked, remove from the heat and set
  aside. You should have about 3 cups cooked beans. While the beans are
  cooking, roast, seed, and devein the chiles and the pepper. Leave
  chiles whole; slice pepper lengthwise into six strips. To start
  building the tacos, place 1/2 cup cooked beans on each piece of
  frybread.  Add 1/4 cup greens per taco, followed by a red tomato
  slice. Add 4 slices avocado and 1 slice red onion, separated into
  rings. Follow with radishes and 4 golden yellow plum tomatoes per
  taco, and top with 1 roasted green chile and 2 slices roasted red
  pepper or chile. You can vary the toppings and the order in which the
  taco is built.
 
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