Free Spirit Navajo Tacos ( Indian Fry Bread with Veggie toppings)

 Navajo Tacos are delicious. Really, nothing beats ditching the tortilla and piling your favorite taco toppings on a nice piece of warm Indian fry read.The best part is they aren't deep fried and you can pile them with loads of veggies! I have created a delicious taco filling that is loaded with veggies and is easy on the pocket book ( and your heart) by eliminating pricey beef.



 First  mix together the  flour,salt, baking powder, and dry yeast. Warm the milk and whisk in the melted butter.

Add to the dry ingredients. Knead until the dough leaves the side and starts forming a ball. Dough won't stick to your fingers. Add more flour if needed.

 

Sprinkle counter with flour and let the dough rest for 10-20 minutes on the counter. This will get the yeast going and create the yeasty flavor that makes it seems like its been rising for hours.

Divide the dough into 10-12 pieces. Grab the dough and "pinch" the pieces off, this is a lot easier then cutting.

Heat 3 Tablespoons of Canola Oil in a large frying pan.

Roll out each piece of dough.

Place them in the hot oil and cook for about 1 minute and flip.

They should be a beautiful golden brown when they are ready.

Keep that going until they are all cooked. Sometimes the pan becomes dry so add more oil in 3 tablespoon increments as needed. Make sure you heat the oil before you drop the dough in, then you get sad soggy tacos. No beuno

Next Veggie Taco filling. You can go the traditional  taco beef route but this veggie taco filling will rock your world if you give it a try.

Saute a chopped onion and a chopped green pepper until tender. Rinse and drain a can of kidney beans and black beans. Add cumin,oregaon,salt, chili powder, and 2 cloves of  minced garlic. Add 1 cup of shredded carrots and 1 cup of corn ( frozen or canned).Add 1 can of diced tomatoes.  Heat on medium- low for 20 minutes or put in crackpot on low for 4 hours.

 

 Take a hot delicious Indian fry bread , top with some filling, and then load with your favorite toppings. Yum.

I love that I can make a perfect size fry bread for the kiddo. He hearts Free Spirit Navajo Tacos

Fry Bread:

2 1/2-3 c. flour
2 tsp baking powder
1/2 tsp dry yeast
1/2 tsp salt
1 c. warm milk
1 Tbsp. melted butter or coconut oil

Mix together the  flour,salt, baking powder, and dry yeast. Warm the milk and whisk in the melted butter.
Add to the dry ingredients. Knead until the dough leaves the side and starts forming a ball. Dough won't stick to your fingers. Add more flour if needed. Sprinkle counter with flour and let the dough rest for 10-20 minutes on the counter. This will get the yeast going and create the yeasty flavor that makes it seems like its been rising for hours.Divide the dough into 10-12 pieces. Grab the dough and "pinch" the pieces off.Heat 3 Tablespoons of Canola Oil in a large frying pan. Roll out each piece of dough. Place them in the hot oil and cook for about 1 minute and flip. They should be a beautiful golden brown when they are ready. Keep that going until they are all cooked. Sometimes the pan becomes dry so add more oil in 3 tablespoon increments as needed.Serve warm and top with your favorite taco toppings. Or for a delicious dessert top with honey or powdered sugar.


Veggie Taco Filling:
1 small onion
1 green pepper
1 can of Red Kidney Beans
1 can of Black Beans
1 cup of shredded carrots
1 cup of corn ( frozen, canned, or fresh)
1 can of diced tomatoes or 1 small can of tomato sauce
2 cloves of  minced garlic
1 tsp cumin
1/2 tsp oregano
1 Tbsp chili powder
1 tsp salt
dash of cayenne pepper

Saute a chopped onion and a chopped green pepper until tender. Rinse and drain a can of kidney beans and black beans. Add cumin, oregano,salt, chili powder, and 2 cloves of  minced garlic. Add 1 cup of shredded carrots and 1 cup of corn ( frozen or canned). Add diced tomatoes.  Heat on medium- low for 20 minutes or put in crackpot on low for 4 hours. Use on fry bread or in your favorite taco.

Serves 6