open faced Navajo Taco
Navajo taco is an open-faced taco served on a ‘fry’ bread base. Toppings are typical mexican-style beans, guacamole, salsa etc. The only cooking layer is the beans layer and everything else is assembled like a buffet. This dish comes together in under 30 mins and the cooking part only takes 15 mins. So whip this up any weekday night and wow your family!
Servings: 4 Taco
Ingredients
- 4 Whole grain Pita
- 1 cup Chickpeas cooked
- 1 cup Black beans cooked
- 1 cup roasted Corn cooked
- 1 cup Tomatoes chopped
- 2 Shallots chopped
- 2 pods Garlic sliced
- 2 tbsps Tomato paste
- 1 tsp Red chilly powder
- 1 tsp Mexican seasoning
- 1 tbsp Cilantro chopped
- 1 Jalapeno chopped
Instructions
- Start with a large frying pan
- Saute shallots, garlic and jalapeno
- Add tomatoes, chickpeas, black beans and corn, stir well, put a lid on and cook for 5 minutes
- Add tomato paste, salt, seasoning powders, cilantro and 1/2 cup of water and cook for another 5 minutes
- The consistency should be thick and not watery
Assembling the Taco
- Take a cast iron skillet, drizzle some olive oil, toast the pita breads to golden brown on both sides
- Add scoops of prepared bean mixture and spread evenly
- Add a scoop of guacamole in the middle
- Remove taco and serve
- Allow guest to add toppings of olives, salsa, lettuce and cheese sauce, as preferred