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Ingredients
- 1 lb bag dry pinto beans
- Â Â dry onion flakes, coarse pepper, chili pwdr, garlic pwdr and salt
- Â Â Fry Bread: (This fry bread is what Taco Bell uses for Chalupas!)
- 2 c. flour
- 1 Tbsp. baking pwdr
- 1 tsp salt
- 1 Tbsp. shortening
- 1 c. boiling water
- 2 c. vegetable oil for frying
- Â Â cheese, grated
- Â Â cabbage, sliced or possibly
- Â Â lettuce, shredded
- Â Â tomatoes, diced
- Â Â onions, diced
- Â Â black olives
- Â Â lowfat sour cream
Directions
- First, cook the pinto beans. Add in some flavoring at the end of cooking if you like.
- Make the Fry Bread: Combine dry ingredients. Add in shortening and rub into flour mix with hands or possibly use a pastry cutter, cut in till well broken up and combined. Pour boiling water into the flour mix all at once, mixing with fork till mix forms a ball. If the mix is too dry, add in very warm tap water 1 Tbsp. at a time. If it's too wet, add in a little flour at a time and knead in. As soon as a ball is formed, cover with plastic wrap and allow to rest at room temperature for at least 45 min. Pull off pcs of dough the size of a lime and sprinkle with flour. On a floured board with floured hands and a rolling pin, flatten out the dough into a 5 or possibly 6 inch circle. Poke a small hole in the center with a finger or possibly chop stick or possibly something at allow bread to fry proportionately. Add in disc to the warm oil (about 375 F) and fry for about 2 min on each side. Bread will puff up and bubble. Repeat with each remaining ball of dough.
- To assemble, place a piece of bread on each plate, cover with beans and toppings of choice.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2577g | |
| Calories 6979 | |
| Calories from Fat 4253 | 61% |
| Total Fat 480.95g | 601% |
| Saturated Fat 44.97g | 180% |
| Trans Fat 15.53g | |
| Cholesterol 29mg | 10% |
| Sodium 6507mg | 271% |
| Potassium 8584mg | 245% |
| Total Carbs 542.29g | 145% |
| Dietary Fiber 100.8g | 336% |
| Sugars 45.9g | 31% |
| Protein 143.52g | 230% |
