4 cup water, *
1 lb pinto beans, dried, *
1/2 cup onion, finely chopped, 1 med
2 each cloves garlic
1 chiles, **
1 1/2 tsp chicken bouillon, instant
1/8 tsp cumin, ground
1/2 cup vegetable oil
2 1/2 cup cooked chicken, diced
12 each flour tortillas, ***
1 1/2 cup dairy sour cream
1 1/2 cup montery jack cheese, shredded
1/4 cup green onions w/tops, sliced
Directions
* Four 15 oz cans of pinto beans may be substituted for the water
and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in
adabo *** Tortillas should be 8-inches in diameter and be warmed. Mix
water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to
boiling; reduce heat. Simmer uncovered until beans are tender, about
3 hours adding water if necessary. Place half the beans, 1/2 cup of
bean liquid, the chipotle chiles, bouillon (dry), and cumin in food
processor workbowl fitted with steel blade or in blender container.
Cover and process until smooth; pour into large bowl. Place
remaining beans with just enough liquid to cover in workbowl. Cover
and process until smooth; add to bean mixture in bowl. Heat oil in
10-inch skillet until hot; stir in bean mixture. Cook uncovered,
stirring frequently, until mixture is consistency of cake batter.
Heat oven to 350 degrees F. Spoon scan 1/4 cup chicken onto half of
each tortilla; fold tortillas into halves. Arrange in greased 3-quart
round shallow casserole or rectangular baking dish 13 X 9 X 2-inches;
spoon bean mixture over tortillas. Top with sour cream, cheese and
green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes.
Servings: 10 servings
Bean Tortilla Casserole Recipe brought to you by Recipe Ideas
Categories: Bean; Bread; Breads; Casserole; Dutch Oven
The History of Recipes
Recipes as an idea can be found back into the distant past, at least as far back into history as ancient Egypt, and possibly even further than that. However, sadly, these early cookbooks were just simple hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the oldest recipe discovered so far, according to food historians are a few ancient tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `wonderful`. Later on, in The time of the romans 25BC a man called Apicius assembled some documents describing recipes prepared by wealthy roman citizens. In his scrolls, he describes how the meals of wealthy Romans were split into appetizers, main meal and dessert, a style of dining still practiced today. Additionally, he describes how the cooks of his times made use of a wide range of spices and herbs, including some that we all recognise for example basil, rue and dill. Moving our culinary historical trip onwards, there are some recipe books which appeared in the 14th Century ; a book published under the title `Forme of Cury`, and another, similary named `Curye on Inglish`. Surprisingly, these two books have no connection with the indian food that is popular today, but instead descriptions of the types of meals eaten by the rich and powerful of the time. Later on, in the 15th century, the Crusaders brought back many foods and herbs from middle-east cuisine, such as rosemary and coriander. These new herbs and spices led to an explosion in recipe publications, many of which are now in private collections. Over the succeeding few centuries, the powerful families of Europe competed with each other to offer the most exotic meals, and because of this cooks and their recipe collections could command a high salary. Nevertheless, it was during the 19th century that haute cuisine and recipe collections rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, dedicated the best years of their lives to assembling, testing, and recording the recipes of their peers. When we get to the 20th century, recipe publications were in great demand, mostly as a result of higher levels of literacy, people having more free time and having more money to spend. The TV revolution brought us TV cookery programs and the recipe books that accompanied them. Which pretty much brings us up to date and the internet revolution, allowing everyone to search through massive numbers of recipes just like those on this site. |
We hope you enjoy this Bean Tortilla Casserole recipe.
