Indian Taco

Ingredients: for 10 servings
4 cups red beans or pinto beans, dried
water to cover

Preparation: Wash beans, place in 5 quart cooking pot and cover with water. Soak overnight. Drain.

1 cup onion
1 teaspoon chili powder
1/4 teaspoon garlic powder
1/2 tablespoon Paprika
1/2 teaspoon cumin
1/2 teaspoon salt

Preparation: Add to beans in the pot. Cover with water and simmer 1-1/2 to 2 hours, stirring and adding water as needed. When beans are done, smash a few against the pot with a spoon. Add salt, mix well and set aside. Do not smash all the beans.
5 cups of green cabbage
5 cups of lettuce, chopped
Chop finely. Mix together and set aside.
3-1/3 cup tomato, chopped
1-1/4 cup green onion, chopped
set aside
1-1/4 cup cheddar cheese, grated
1-1/4 cup Mozzarella cheese, part skim, grated
2-1/2 cup lowfat cheese (optional)
Mix thoroughly and set aside.
10 fry bread, 5 inch diameter

To serve: Place one fry bread on a plate, top with 1 cup beans, 1/4 cup cheese
1 cup cabbage/lettuce, 1/3 cup tomatoes, 2 tablespoon green onions.
1-1/4 cup Salsa, medium (optional)
Put 2 tablespoon on top of green onions.
1 serving = 3 1/2 starch/bread + 2 meat + 1 vegetable + 1 fat