8 whole-wheat flour or corn tortillas, (7-inch)
15 oz black beans, rinsed and drained
1 guacamole
1 pico de gallo
1 cup alfalfa sprouts
2 oz shredded part-skim mozzarella chees, (1/2 cup)
1 ingredients for guacamole:
1 1/2 cup diced peeled avacado
1/2 cup diced seeded tomato
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped onion
2 tbsp fresh lime juice
1 ingredients for pico de gallo:
1 1/2 cup chopped seeded tomato
1/4 cup chopped onion
2 tbsp chopped fresh cilantro
1 tbsp finely chopped serrano pepper
Directions
Wrap tortillas first in damp paper towels and then in aluminum foil,
and bake at 350 degrees for 10 minutes or until softened.
Spoon about 3 tablespoons beans down the center of each tortilla. Top
with about 1/4 cup Guacamole, 3 tablespoons Pico de Gallo, 2
tablespoons sprouts, and 1 tablespoon cheese. Fold tortilla in half.
Yield: 4 servings (serving size: 2 soft tacos).
INSTRUCTIONS FOR GUACOMOLE: Combine all the ingredients in a bowl;
stir gently. Serve immediatly. Yield 2 cups.
INSTRUCTIONS FOR PICO de GALLO: Combine all the ingredients in a
bowl; stir well. Yield 1-1/2 cups.
Serving Ideas : Serve immediately.
Nutr. Assoc. : 2883 0 0 0 0 921 0 2108 5296 383 0 0 0 5296 0 0 4888
Servings: 4 servings
Armando Palacios' Vegetarian Soft Tacos Recipe brought to you by Recipe Ideas
Categories: Mexican; Vegetable; Vegetarian
The History of Recipes
It is quite feasible to follow the history of transcribed cooking instructions way back into ancient history, certainly as far as the Egyptians, and possibly even further. However, sadly, these old cookbooks were just simple pictorial, hieroglyphic or cunieform recipes for meal preparation.
In an interesting twist, the oldest recipe discovered, according to food historians is a collection of stone tablets in the Sumerian language which describe the preparation 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 `blissful`. Continuing our culinary historical journey, there were a couple of recipe books from the fourteenth century ; a cookery book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these are unconnected to the indian curry that appears on menues today, but rather descriptions of the types of meals on the menus of the rich and powerful of those days. Over the succeeding few hundred years, the upper-class families of the West competed to serve the best banquets, and consequentially the best chefs and their recipe collections were at a premium. However, it wasn`t until the 19th century that fine cooking and recipe publications became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, dedicated years of their lives to collating, testing, and recording the recipes of their peers. When we get to the twentieth century, cookery publications were highly popular due to better eduction, people having increased leisure time and having more money to spend. The TV revolution brings us TV cooks and the spin-off recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to search through thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Armando Palacios' Vegetarian Soft Tacos recipe.
