1 cup slightly pureed anasazi
1 beans *
1/2 cup cooked rice
1/2 cup tofu, excess water removed
1/4 cup chopped bell pepper
1/4 cup chopped green onion
1 cup grated cheddar
1 cup grated monterey jack
10 oz enchilada sauce
10 corn tortillas
Directions
Mix first five ingredients together. Add 2 T. enchilada sauce. Moisten
tortillas in warmed enchilada sauce. Fill tortilla with mixture and
roll. Place in greased 6 1/2" X 10 1/2" pan with the opening of the
roll down. Any remaining sauce should be poured on top of the
enchiladas once the pan is filled. Place cheeses on top and bake at
300 degrees F for 35-40 minutes.
* "Anasazi" is a Navajo word meaning "ancient one." Anasazi beans
have been found in many southwestern Indian dwellings. Bean
connoisseurs will appreciate the characteristic taste and texture
talents of pinto and kidney combined within this ancient Indian
entrant. Versatility of this variety is limited only by your
imagination: take them for a "dip": enlist them for creative Mexican
food construction: they even taste good straight!
Courtesy of:
Arrowhead Mills, Inc. P.O. Box 2059 Hereford, TX 79045 (806) 364-0730
Servings: 10 servings
Anasazi-Tofu Enchiladas Recipe brought to you by Recipe Ideas
Categories: Enchilada; Mexican; Tofu; Vegetable
The History of Recipes
It is possible to trace the history of written recipes way back into distant history, at least as far back into history as ancient Egypt, and potentially, even further back. Having said that, sadly, these early recipes were just primitive pictorial instructions for preparing food.
The truth of the matter is, the oldest recipe discovered, according to academics are a few clay tablets in the Sumerian language which describe the baking 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`. Later on, in The time of the roman empire around 25BC a roman called Apicius assembled a few documents describing recipes prepared by wealthy roman citizens. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvres, main course and afters, something we still use today. Aspicius also describes how the ancient chefs made use of many herbs and spices, including some that we all recognise like thyme, fennel and asafoetida. As we move on, there were a couple of interesting books which appeared in the fourteenth century - a cookery book published under the title `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are unconnected to the curry that is familiar to us all today, but instead accounts of the types of meals on the menus of the upper classes of that period. Later, in the fifteenth century, knights returning from the crusades brought back many foods and herbs from the holy lands, including spices like coriander, parsley, and rosemary. These new foods and spices caused a torrent in manuscripts on food, many of which are kept safe in private cookery archives. The arrival of television brings us TV cookery programs and the recipe books that accompanied them. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to search through massive numbers of recipes like the ones you can find on our web site. |
We hope you enjoy this Anasazi Tofu Enchiladas recipe.
