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
Food historians have proved the existence of recipes far back into the distant past, at least as far into history as early Egypt, and possibly even further than that. Having said that, generally, these early recipes were just very basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the oldest recipe found, according to experts in ancient history are a few ancient tablets in Sumerian 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 making anyone who tried it feel wonderful and blissful. Progressing into The time of the romans 25BC a roman called Apicius created a few scripts detailing recipes cooked by wealthy roman citizens. In his works, Apicius recounts how the roman meals were divided into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also recounts how the ancient Romans were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens for example thyme, rue and asafoetida. In the 15th century, people returning from the crusades brought us many foods and herbs from the East, such as coriander, parsley, basil and rosemary. The introduction of these new foods and spices created an eruption in manuscripts on food, the majority of which are kept safe in private libraries. Over the next few centuries, the families of Europe competed to offer the most extravagent meals, and as a result cooks and their collection of recipes increased in prestige. Nevertheless, it wasn`t until the 19th century that formal cookery and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted much of their lives to collecting, testing, and recording recipes of the day. The introduction of television gave us TV cookery programs and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Black Bean Enchiladas recipe.
