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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! 
Course: Main Course
Cuisine: Mexican
Servings: 4 Taco


  • 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


  • 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