In a large mixing bowl, combine the flour, baking powder and salt. Gradually pour in warm water while mixing with your hand or a wooden spoon until a soft dough forms. Add the tablespoon of oil and knead lightly until smooth but not sticky. Cover with a damp cloth and let it rest for 30 minutes.

Heat a pan over medium heat and add the ground beef. Break it apart as it browns. Add the chopped onion and garlic. Once the beef is fully cooked and the onions are soft, stir in cumin, chilli powder, salt and pepper. Add the pinto beans and cook for another 5 minutes until heated through. Keep warm on low heat.

After resting, divide the dough into 4 equal balls. On a lightly floured surface, gently flatten each piece into a round about 6 to 7 inches wide. Avoid overworking the dough to maintain tenderness.

Pour about 1 inch of oil into a heavy skillet and heat over medium to high. To test readiness, drop a small piece of dough in the oil; it should sizzle immediately. Fry each round for about 1 to 2 minutes per side until golden and puffed. Drain on paper towels.

Place each fry bread on a plate. Spoon a generous amount of the beef and bean mixture over the top.

Top with shredded lettuce, diced tomatoes, grated cheese, sour cream and spring onions. Add coriander or hot sauce if desired.

Serve the assembled tacos warm. The contrast between crispy bread, savoury filling and fresh toppings is key to enjoying this dish authentically.