This bread is used as the basis for Navajo Tacos and can also be folded over a stuffing and eaten as a sandwich. At special events through the Southwest they are cooked by Native Americans in large round pots over open mesquite fires. It seems like time is always of the essence, so if you would like to speed things up, just use well drained pinto beans or black beans instead of the Beans from the Pot (Frijoles de Olla). You can use regular taco-seasoned ground beef for this recipe instead of using the recipe provided. Leftover beef taco filling is great to use also. You can top these any way you desire. The sky is the limit.