1 can (16-ounce) black beans, rinsed and, drained
1 can (8-ounce) stewed tomatoes
2 tsp chili powder, to 3
1 tsp dried oregano or italian her
22 (6-inch) corn tortillas, to
1 cup finely chopped green onion, including tops
1 1/2 cup shredded jarlsberg lite chee
Directions
Procedure: Mix beans, tomatoes, chili powder and oregano in saucepan.
Cover and simmer 5 minutes. Uncover and simmer, stirring and crushing
some of the beans against side of pot, 5 minutes longer. Set aside.
Warm tortillas per package directions and keep warm under a hot, damp
cloth. Place 1 tablespoon of bean mixture on center of each tortilla.
Sprinkle with a rounded teaspoon of onion, then a tablespoon of
cheese. Fold opposite sides of tortillas on top of mixture twice,
forming square packets. Place fold sides down on non-stick pan.
Repeat until all ingredients are used. Cook over low heat, covered, 3
to 5 minutes until heated through and bottoms are crispy.
Presentation: Serve at once or keep warm on a covered warming tray.
Yield: Makes 6 to 8 servings (22 to 24 pieces). Source: Orange County
Register Newspaper
Posted by Dorothy Cross, Prodigy Food & Wine Board
Servings: 8 servings
Low-Fat Chimichangas Recipe brought to you by Recipe Ideas
Categories: Mexican
The History of Recipes
Historians have proved the existence of recipes back into the far past, in truth as far back into history as the Egyptians, and quite possibly further than that. Having said that, generally, these old cook books were just simple hieroglyphic instructions for food preparation.
Fascinatingly, the most ancient recipe discovered, according to experts are a few clay tablets in 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 making anyone who tried it feel exhilarated. Progressing into The time of the romans 25BC a man called Apicius created a number of documents which described recipes enjoyed by the Romans. In his works, he tells us how the roman meals were separated into starters, main course and afters, a very modern way of dining. This early Roman chef recounts how the ancient chefs were skilled in the use of many spices, including a few that are still present in modern kitchens like bay, mint and asafoetida. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy land, including coriander, basil and rosemary. These new foods and spices was responsible for an increase in manuscripts on cooking, the majority of which are kept safe in private collections. Over the next few centuries, the rich families of Wesstern Europe tried to serve up the best banquets, and consequentially the best cooks and their recipes became highly prized. Nevertheless, it was during the nineteenth century that cooking and cookery books became popular. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, devoted much of their lives to collating, testing, and recording recipes that were common in the better off homes of the day. By the arrival of the twentieth century, cooking publications are increasing in popularity due to better eduction, more leisure time and disposable income. |
We hope you enjoy this Low Fat Chimichangas recipe.
