---------- Recipe via Meal-Master (tm) v8.02
  
       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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