TACOS WITH OVEN BAKED FRY BREAD ENJOY DAN:

INDIAN VEGETARIAN TACOS WITH NAVAJO BAKED FRY BREAD by CHEF DAN:

Serves 4

INGREDIENTS:

1-tablespoon olive oil

1 onion, fine dice

3 garlic cloves, minced

1 red bell pepper, diced

1 tablespoon chili powder

2 teaspoons dried oregano

1 teaspoon cumin

2 poblano peppers, roasted peeled, seeded and cut into strips

1 cup tender cooked pinto beans

1 cup tender cooked black beans

1 (8 oz) can tomato sauce

1 cup cherry tomatoes, halved

2 cups shredded iceberg lettuce

1 cup shredded cheddar cheese

1/2-cup salsa

DIRECTIONS:

1.   Heat oil in a skillet over medium-high heat, heat until hot.

2.   Add onion, and next 6 ingredients, and sauté 4 minutes,

3.   Add beans and tomato sauce.

4.   Bring to a boil and then simmer for 20 minutes.

5.   When cool add to bowl and stir to combine.

FRY BREAD:                 (PRE-HEAT 0VEN TO 350 DEGREES)

3-cup a-purpose flour

1/2-teaspoon sea salt

3 teaspoon baking powder

1-1/2- cups warm water

1 tablespoon grape-seed oil

DIRECTIONS:

1.   Put flour, baking powder, and salt in a bowl, mix well and add water until dough begins to ball up.

2.   On a floured surface knead dough, then place in a refrigerate for 1 hour.

3.   On a lightly floured surface pat and roll out baseball size pieces of dough.

4.   Divide into 8 sections and flatten out sections to look like pancakes.

5.   Add oil to an oven on an oven proof baking pan, heat until hot.

6.   Set the 8 pieces in the fry pan and bake in a pre-heated oven for 10 minutes.

7.   After fry bread is done top with 1/4-cup bean mixture.

8.   Top with lettuce, cherry tomatoes, cheese and salsa.

ENJOY DAN:                         BON-APPETITE!!