2 tsp vegetable oil
1 small onion, finely diced
1 small jalapeno pepper, seeded, finely dic, ed
1 clove garlic, minced
1/4 tsp ground cumin
1/4 tsp dried oregano
1/4 tsp chili powder
1 pinch ground coriander seeds
16 oz black beans, rinsed, drained
3 tbsp water
1 salt
1 freshly ground pepper to taste
1/2 avocado, pitted, peeled, diced
1 plum tomato, diced
1 scallion, minced
1 tbsp minced fresh coriander (cilantro)
2 tsp fresh lime juice
1 pinch grated lime zest
4 flour tortillas, warmed
Directions
Info: posted by Perry Lowell, April 1993 from Good Food magazine,
October 1988
This recipe gets 30% or less of its calories from fat. This is not a
low sodium recipe, however eliminating added salt can reduce sodium
content.
Makes 2 servings.
Garnishes: shredded romaine lettuce, sliced red onion, grated
Monterey Jack cheese, and sour cream.
1. Stir oil, onion, jalapeny, and garlic together in 9-inch glass pie
plate. Cover with plastic wrap, leaving one corner open for vent.
Microcook on HICH power 1 minute. Stir in cumin, oregano, chili
powder, and ground coriander; microcook, covered and vented, 1
minute. Stir in beans and water; microcook, covered and vented, 2
minutes. Transfer 1/2 cup bean mixture to blender or food processor
and puree. Stir back into remaining beans. Season to taste with salt
and pepper.
2. Combine avocado, tomato, scallion, fresh coriander, lime juice,
and zest in small bowl. Season salsa to taste with salt and pepper.
3. When ready to serve, microcook beans, covered and vented, until
very hot, 1-3 minutes. Serve beans with tortillas, salsa, and
garnishes.
Nutrition Information per Tablespoon: 573
calories 22 g protein 80 g carbohydrates 19 g fat (29% of
calories) 548 mg sodium 0 mg cholesterol
Servings: 2 servings
Microwave Black Bean Burritos Recipe brought to you by Recipe Ideas
Categories: Bean; Mexican; Microwave; Vegetable
The History of Recipes
We can follow the history of `recipes` far back into the distant past, in fact as far back as ancient Egypt, and possibly even further. In practice though, mostly, these ancient cookbooks were just basic hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to food historians are a few clay tablets in Sumerian which recount the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel exhilarated and blissful. Later, there were some interesting books which date from the 1300s - a cookery book published under the title `Forme of Cury`, and another, similary titled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the curry that we all know today, but instead recipes for the types of food served to the rich people of the period. Over the next few hundred years, the powerful families of the West competed to serve up the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were greatly in demand. However, it wasn`t until the nineteenth century that formal cookery and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to assembling, trying out, and publishing recipes to help cooks of their time. When we get to the 20th century, recipe books are in great demand, as a result of more people being able to read, more leisure time and having more money. |
We hope you enjoy this Microwave Black Bean Burritos recipe.
