10 flour tortillas
2 1/2 cup dried pinto beans
6 cup water
2 medium onions, diced
1 pinch salt (optional)
SALSA MEXICANA
1 1/2 medium ripe tomatoes, diced
1/4 cup diced jalapeno peppers
1/2 medium onion, diced
1 tbsp chopped fresh coriander - (cilantro, )
1 green onion, chopped
Directions
Wash and drain the beans. In a large pot bring the beans, water,
onions, and salt to a boil. Lower the heat, cover, and simmer,
adding more water if necessary, until the beans are tender and will
mash easily (approximately 3 hours).
Blend the ingredients for the salsa in a small bowl. Set aside.
Drain and mash the beans with a potato masher or electric mixer.
Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in
oven for 8 to 10 minutes. Spoon some of the bean mixture onto each
tortilla, top with green onions and salsa, and roll into a burrito.
Makes 10 burritos and 1-1/2 cups salsa.
Source: The Compassionate Cook - by Ingrid Newkirk and PETA
Servings: 10 burritos
Bean Burritos W/Salsa Mexicana Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Dip; Mexican; Salsa
The History of Recipes
It is quite feasible to prove the history of transcribed cooking instructions way back into distant history, in fact as far back into recorded history as early Egypt, and maybe even further. However, generally, these early cookbooks were just basic hieroglyphic or cunieform instructions for food preparation.
In fact, the most ancient recipe in existence, according to academics is a collection of stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful and exhilarated. Progressing into The time of the roman empire 25BC a roman called Apicius assembled a few documents showing how to cook the recipes enjoyed by wealthy Romans. In his publication, he recounts how the meals of wealthy Romans were split into appetizers, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also describes how the early Romans made use of a wide range of herbs and spices, including many that are still in use today for example basil, mint and parsley. Later on in the 1400s, knights returning from the crusades brought back a variety of foods and herbs from Arab cooking, including spices such as coriander, parsley, and rosemary. These new foods and spices led to an increase in recipe books, some of which are now in private libraries. By the time we get to the 20th century, cookery publications were greatly in demand mostly as a result of more people being able to read, leisure time and having more disposable income. The introduction of the TV brings us TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the internet revolution, permitting everybody to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this Bean Burritos W_Salsa Mexicana recipe.
