- 2 (15.5 ounce) cans black beans, with liquid
- Finely chopped habanero pepper
- 2 cups shredded Cheddar cheese
- 2 cups shredded iceberg lettuce
- Sliced or chopped tomatoes
- ½ cup salsa
- Salsa, sour cream, onion, guacamole (optional)
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 cup milk
- 4 cups oil for frying, or as needed
- Combine beans, ½ cup of salsa, and habanero in a small saucepan over low heat. Cook until heated through.
- In a medium bowl, stir together the flour, baking powder, and salt. Stir in milk, and mix until the dough comes together. Add more flour if necessary to be able to handle the dough. On a floured surface, knead the dough until smooth, at least 5 minutes. Let the dough rest for 5 minutes.
- Heat oil in a large, deep heavy skillet to 365 degrees F (180 degrees C). Oil should be about 1 1/2 inches deep.
- Break off 3/4 cup sized pieces of dough, and shape into round discs 1/4 inch in thickness.
- Fry breads in the hot oil until golden on both sides, turning only once. Drain on paper towels.
- Top fry bread with lettuce, bean mixture, cheese, and tomatoes.
- You can also top with other of your favorite taco toppings, such as more salsa, onion, sour cream or guacamole.
These were very delicious and fun to make. However, a word of warning – do NOT get habanero juice in your eyes. It burns for a long time! The bread was puffy with lots of bubbles and looked neat.