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 quite feasible to prove the history of transcribed cooking instructions back into distant history, in fact as far back into recorded history as pharonic Egypt, and potentially, even further back. In practice though, generally, these early records were just primitive hieroglyphic or cunieform instructions for meal preparation.
In fact, the most ancient recipe in existence, according to experts is a collection of stone tablets in the Sumerian language which recount the baking 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 blissful. Progressing into Roman times around 25BC a man called Apicius compiled a number of scripts showing how to cook the recipes prepared by his fellow Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into appetizers, main course and afters, a very modern way of dining. Aspicius also tells us how the Roman chefs used many different herbs and spices, including a few that will be familiar to modern cooks like basil, fennel and dill. Later on, there are a couple of books which were published in the fourteenth century - a recipe book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Don`t be fooled by the titles though, these two books are not about the spicy food that we all know today, but instead descriptions of the types of food on the menus of the nobility of the time. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from Arab cooking, including spices like coriander, basil and rosemary. These new culinary innovations created an increase in cookery books, most of which are kept safe in academic collections. For the centuries that followed, the wealthy families of Wesstern Europe strove to serve the most extravagent meals, and as a consequence, the best chefs and their recipes became highly prized. Notwithstanding that, it was during the nineteenth century the formal cooking and recipe books became popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and publishing recipes to help cooks of their time. By the time we get to the 20th century, recipe publications are starting to become popular as a result of more people being able to read, people having increased spare time and disposable income. The introduction of the TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on our web site. |
We hope you enjoy this Anasazi Tofu Enchiladas recipe.
