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
Written recipes as an idea can be found far back into ancient history, at least as far back into recorded history as the ancient Egyptians, and maybe further still. Interesting though that is, sadly, these early cookbooks were just very simple hieroglyphic recipes for food preparation.
In an interesting twist, the oldest recipe discovered, according to experts in ancient history is a series of ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel `blissful`. During the time of the Romans a roman called Apicius created a collection of documents describing recipes enjoyed by wealthy Romans. In his works, he recounts how the meals were split into hors d`oeuvres, entrees and dessert, a very modern way of dining. This early Roman chef recounts how the ancient cooks used a good variety of spices and herbs, including a few that are still present in modern kitchens for example thyme, fennel and dill. Moving our culinary historical trip onwards, there were a couple of interesting books which date from the 14th Century : a book called `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Despite their titles, these books have no connection with the indian food that we all know today, but rather accounts of the types of food on the tables of the rich and powerful of that period. Later on, in the 15th century, people returning from the crusades brought us many spices and herbs from the holy land, including parsley, basil and rosemary. The introduction of these new culinary ideas created an outbreak in recipe manuscripts, the majority of which are now in private cookery archives. When we get to the 20th century, cookery books are in high demand, mostly due to better eduction, people having more leisure time and a general increase in wealth. The arrival of TV gave us cooking programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to access thousands of recipes such as those found on this site. |
We hope you enjoy this Bean Tortilla Casserole recipe.
