12 (6-inch) flour tortillas
1 medium onion, chopped
1 tbsp vegetable oil
2 garlic cloves, minced
1 fresh jalapeno peppers (or 2 seeded, and minced
1 can (16-ounce) can plain or mexican-sty, le refried bea
1 cup shredded monterey jack cheese (abou, t 4 ounces)
1/2 tsp ground cumin
1/3 cup chopped cilantro (optional)
1 sour cream and salsa
Directions
1. Preheat oven to 325 degrees. Stack tortillas and cut in half. Wrap
tortilla stack in foil and heat until warmed through, 10 to 15
minutes.
2. Meanwhile, in a large frying pan, cook onion in oil over
medium-high heat until softened but not browned, 2 to 3 minutes. Add
garlic and jalapeno peppers and cook until garlic is just fragrant,
about 30 seconds. 3. Spread about 1-1/2 tablespoons bean mixture on
each tortilla half and roll up jelly-roll fashion. Arrange on a
serving plate and sprinkle with cilantro. Serve warm with sour cream
and salsa.
COMMENTS: If you love spicy foods, you'll find these irresistible.
They're also a bit messy to eat, so be sure to provide lots of
napkins.
Source: 365 Snacks, Hors D'oeuvres and Appetizers From: Dorothy
Cross, Prodigy Food & Wine Board
Servings: 24 servings
Baby Bean Burritos Recipe brought to you by Recipe Ideas
Categories: Bean; Mexican
The History of Recipes
Historians have proved the existence of recipes way back into distant history, certainly as far back as pharonic Egypt, and maybe even further. However, sadly, these ancient records were just simple pictorial recipes for food preparation.
The truth of the matter is, the most ancient recipe discovered, according to Professor Solomon Katz, is a series of tablets in ancient Sumerian which describe 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 wonderful and blissful. As we move into Roman times 25BC a man called Apicius compiled a number of scripts which described recipes prepared by his fellow Romans. In his works, he describes how the meals of wealthy Romans were divided into hors d`oeuvre, entrees and afters, something we still use today. Aspicius recounts how the Roman chefs used a good variety of herbs and spices, including a few that will be familiar to modern chefs for example thyme, mint and dill. As we move on, there are two interesting cookery books from the 1300s ; one book called `Forme of Cury`, and another entitled `Curye on Inglish`. The titles are somewhat misleading tho`, these have no connection with the spicy food that is familiar to us all today, but rather descriptions of the types of meals enjoyed by the rich and powerful of the time. Later, in the fifteenth century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, including spices such as parsley and basil. These new foods and tastes prompted an outbreak in cookery books, most of which still exist in academic collections. During the next few centuries, the wealthy families of Wesstern Europe tried to serve the best banquets, and consequentially chefs and their recipe collections were greatly in demand. However, it wasn`t until the 1800s the formal cooking and recipe books became really popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collecting, verifying, and publishing the recipes of their peers. By the advent of the 20th century, recipe publications are increasing in popularity due to better eduction, increased leisure time and being a little richer. The revolution that is television brought us celebrity chefs and the spin-off recipe books. And that brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes such as those found on our web site. |
We hope you enjoy this Baby Bean Burritos recipe.
