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 possible to trace the history of meal recipes way back into the distant past, certainly as far into history as the Egypt of the Pharoahs, and maybe further still. In practice though, sadly, these old cookbooks were just very simple hieroglyphic instructions for preparing meals.
The truth of the matter is, the oldest recipe in existence, according to academics is a series of stone tablets in Sumerian which show 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 anyone who tried it feel `wonderful`. Later on, in The time of the roman empire 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by wealthy roman citizens. In his publication, he tells us how the meals were divided into starters, entrees and afters, something we still use today. This early Roman chef recounts how the Roman chefs made use of a wide range of aromatic flavors, including some familiar names for example basil, rue and parsley. Later, there are a couple of interesting recipe books published in the 14th Century - a cookery book called `Forme of Cury`, and another named `Curye on Inglish`. The titles are a little misleading though, they have no connection with the curry that is familiar to us all today, but rather descriptions of the types of meals eaten by the upper classes of the period. Later, in the fifteenth century, the Crusaders brought back many foods and spices from Arab cooking, including coriander, parsley, and basil. The introduction of these new tastes was responsible for an outbreak in manuscripts on cooking, most of which still exist in academic collections. During the following few hundred years, the powerful families of the West competed with each other to lay on the most extravagent banquests, and as a consequence, the best cooks and their recipes were at a premium. Notwithstanding that, it was during the 1800s that 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 the best years of their lives to assembling, trying out, and writing down the recipes of their peers. By the time we get to the 1900s, recipe books are in high demand, as a result of more people being able to read, people having more leisure time and having more disposable income. The arrival of television brought us cooking programs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing us all to search through massive numbers of recipes just like those on sites such as this. |
We hope you enjoy this Bean Burritos W_Salsa Mexicana recipe.
