2 tsp canola oil
1 medium onion, peeled & chopped
2 large cloves garlic, minced
30 oz can black beans, drained & rinsed
1 medium tomato, diced
4 oz can chopped green chilis, undrained
1 tbsp chili powder
1 tsp ground cumin
2 tbsp tamari or soy sauce
1 ; salt & fresh ground peppe
12 corn tortillas
1 cup bottled enchilada sauce
4 oz low-fat sharp cheddar cheese
1 pt sour cream
4 oz pitted sliced black olives
3 whole scallions, thinly sliced (optional)
Directions
: Preheat oven to 375øF. Lightly spray a 9 by 13 inch baking pan;
set aside.
: Heat oil in a large nonstick skillet over medium heat. Add onion
and garlic; cook, stirring until translucent and soft, about 5
minutes. Add beans, tomato, canned chilies with juices, chili powder,
cumin, and tamari or soy sauce. Bring ot a boil, stirring
frequently. Lower heat, cover, and simmer 10 minutes. Uncover and
continue simmering about 5 minutes, or until liquid reduces and
mixture is firm and holds its shape. Season to taste with salt and
pepper. : Fill a medium bowl with warm water and dip tortillas to
soften. Place a tortilla in baking dish, spoon 2 heaping tablespoons
of filling down the center, and roll. Push filled tortilla to the
far end of dish. Continue dipping tortillas in water, draining,
filling, and rolling, placing the filled enchiladas in a single layer.
: Spoon sauce over rolls and scatter with cheddar cheese. Cover
dish with foil and bake 20 minutes, or until bubbly hot. Serve with
garnishes of sour cream, black olives, and scallions.
: Adapted from Vegetarian Times Vegetarian Beginner's Guide.
Typos by Elizabeth Wood 11/96. From: Elizabeth Wood Date: 30 Nov 96
Servings: 4 servings
Black Bean Enchiladas Recipe brought to you by Recipe Ideas
Categories: Bean; Enchilada; Mexican; Vegetable
The History of Recipes
It is quite feasible to track the history of written cooking instructions way back into history, in truth as far as the Egypt of the Pharoahs, and possibly even further than that. Interesting though that maybe, generally, these early cookbooks were just simple pictorial instructions for meal preparation.
The truth of the matter is, the most ancient recipe in existence, according to historians are some clay tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel `exhilarated, wonderful and blissful`. As we move into Roman times around 25BC a roman called Apicius compiled a collection of scripts which described recipes prepared by wealthy Romans. In his publication, Apicius recounts how the meals were split into appetizers, main course and afters, a very modern way of dining. He also tells us how the Roman chefs used many herbs and spices, including a few you will know for example basil, mint and parsley. Moving on, there were two interesting cookery books published in the 14th Century ; one book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Amusingly, these two books are unconnected to the spicy food that we all know today, but rather accounts of the types of meals on the menues of the nobility of those days. Later, in the 15th century, knights returning from the crusades brought back many new foods and spices from Arab cooking, such as basil and coriander. These new spices and herbs created a torrent in manuscripts on cookery, most of which are now in private cookery archives. Like it or not, the introduction of TV brings us celebrity chefs and the demand for the spin-off recipe books. And that 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 the ones you can find on our web site. |
We hope you enjoy this Black Bean Enchiladas recipe.
