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
Food historians have found proof that recipes existed way back into the far past, at least as far as the ancient Egyptians, and maybe further still. However, in the main part, these ancient cookbooks were just very basic pictorial recipes for preparing meals.
Later on, in The time of the roman empire around 25BC a man called Apicius assembled a few documents describing recipes prepared by wealthy roman citizens. In his scrolls, he tells us how the meals of wealthy Romans were split into appetizers, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius informs us how the chefs of Roman times made use of many spices, including a few that will be familiar to modern chefs for example thyme, rue and asafoetida. Later, in the fifteenth century, the Crusaders brought back many spices and herbs from the Middle-East, such as basil and coriander. The introduction of these new culinary ideas created an eruption in recipe publications, the majority of which are now in private collections. The arrival of television brought us TV cookery programs and the accompanying recipe books. And that brings us to the present day and the invention of the internet, allowing everyone to search through massive numbers of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Anasazi Tofu Enchiladas recipe.
