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
We are able to read the history of written recipes far back into the distant past, at least as far as early Egypt, and maybe further still. Having said that, mostly, these early recipes were just very basic pictorial recipes for preparing meals.
The truth of the matter is, the oldest recipe found, according to historians is a series of clay tablets in the Sumerian language which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `blissful`. As we move on, we find two interesting books which appeared in the 14th Century - one book called `Forme of Cury`, and another, similary named `Curye on Inglish`. Don`t be fooled by the titles though, they have no connection with the spicy food that is served today, but rather recipes for the types of meals cooked for the rich and powerful of the period. Later, in the fifteenth century, people returning from the crusades brought us many foods and herbs from the East, including coriander, parsley, and rosemary. The introduction of these new foods and spices was responsible for an explosion in manuscripts on cookery, the majority of which still exist in private collections. During the next few centuries, the families of Europe competed with each other to serve up the most extravagent meals, and as a result the best cooks and their recipes were much in demand. Notwithstanding that, it was during the 19th century that cooking and cookery books really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to collating, trying out, and publishing recipes to allow everyone to enjoy them. The revolution that is television gave us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing everybody to search through thousands of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Armando Palacios' Vegetarian Soft Tacos recipe.
