Get ready to tantalize your taste buds with a delightful twist on a classic favorite! Our Easy Navajo Tacos with Veggies and Indian Fry Bread are not just a meal; they’re an experience that brings the vibrant flavors of Navajo cuisine right to your kitchen. Imagine sinking your teeth into a warm, fluffy fry bread topped with a colorful medley of black beans, corn, and fresh tomatoes, all crowned with creamy avocado. This recipe is not only simple to make but also a feast for the eyes and the palate. Perfect for family gatherings or a cozy dinner, these tacos are sure to impress. Don’t miss out on this culinary adventure—let’s dive into the recipe!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Navajo
Serves: 4 servings
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup water
- 1 can black beans, drained and rinsed
- 1 cup corn, cooked
- 1 cup diced tomatoes
- 1 avocado, sliced
- Vegetable oil for frying
Instructions
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of salt. Mix the dry ingredients together until they are well combined.
- Gradually add 1 cup of water to the dry ingredients, stirring with a wooden spoon or your hands until a dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time, until it is manageable.
- Once the dough is formed, knead it gently on a floured surface for about 2-3 minutes until it is smooth and elastic. Cover the dough with a clean kitchen towel and let it rest for about 15 minutes.
- While the dough is resting, prepare the toppings. In a medium bowl, combine the drained and rinsed black beans, cooked corn, and diced tomatoes. Mix well and set aside.
- After the dough has rested, divide it into 4 equal portions. Roll each portion into a ball, then flatten it into a disc about 1/4 inch thick.
- In a large skillet or frying pan, heat about 1 inch of vegetable oil over medium-high heat. To check if the oil is hot enough, drop a small piece of dough into the oil; if it sizzles and bubbles, the oil is ready.
- Carefully place one disc of dough into the hot oil. Fry for about 2-3 minutes on each side, or until golden brown and puffed. Use a slotted spoon to remove the fry bread from the oil and drain it on paper towels. Repeat this process with the remaining discs of dough.
- To assemble the Navajo tacos, place a piece of fry bread on a plate. Spoon a generous amount of the black bean, corn, and tomato mixture on top.
- Add sliced avocado on top of the mixture for a fresh touch. You can also add additional toppings such as shredded cheese, sour cream, or salsa if desired.
- Serve the Navajo tacos warm and enjoy your delicious meal!
Tips
- Perfect Your Dough: When mixing your dough, ensure that it’s not too sticky. If it is, gradually add flour until you achieve a smooth, elastic consistency. This will help your fry bread puff up beautifully when frying!
- Heat the Oil Properly: To ensure your fry bread cooks evenly and doesn’t absorb too much oil, heat it to the right temperature. A simple test is to drop a small piece of dough into the oil; if it sizzles immediately, you’re good to go!
- Don’t Rush the Frying: Fry each piece of dough for 2-3 minutes on each side until golden brown. Patience is key here; letting them cook fully will give you that perfect crispy exterior while keeping the inside soft.
- Customize Your Toppings: Feel free to get creative with your toppings! Add shredded cheese, a dollop of sour cream, or even fresh salsa to elevate your Navajo tacos to the next level.
- Serve Immediately: These tacos are best enjoyed fresh and warm. Assemble them just before serving to keep the fry bread crispy and the toppings vibrant.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 65g
Protein: 12g
Fat: 18g
Saturated Fat: 3g
Cholesterol: 0mg
