2 16-oz. cans black beans including l, iquid
2 tsp chili powder
1/2 tsp ground cumin
1 clove garlic, minced
1 bay leaf
12 6-inch flour tortillas
6 green onions, minced
2 tomatoes, chopped
1 salsa
Directions
In a medium saucepan, combine beans, bean liquid,
chili powder, cumin, garlic and bay leaf. Simmer 10
minutes. Remove bay leaf. Drain bean mixture,
reserving liquid. Mash beans, adding liquid as needed
for desired consistency.
Preheat oven to 400 degrees. Fill tortillas with 1 or
2 heaping tablespoons bean mixture and top with green
onions and tomatoes. Roll up into a tube shape and
place in a 9- by 13-inch baking pan, seam side down.
Bake until lightly browned, about 15 minutes. Use any
leftover bean mix for dipping. Or dip in salsa. Makes
12 flautas.
Variation: Substitue one 16-ounce can vegetarian
refried beans for mashed black beans and spices.
Spread on tortillas and proceed with recipe.
Per flauta: 83 cal.; 5g prot.; 3 g fat; 8 g carb.; 0
chol.; 65 mg. sod.
Adapted from July 1992 _Vegetarian Times_
Posted by DEEANNE on 1/23/93
Servings: 6 servings
Black Bean Flautas Recipe brought to you by Recipe Ideas
Categories: Bean; Mexican; Vegetable
The History of Recipes
We can follow the history of written recipes back into distant history, in truth as far back into recorded history as ancient Egypt, and possibly even further than that. However, these, old records were just primitive hieroglyphic recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts are some ancient tablets in ancient Sumerian which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel `blissful`. Later on, in The time of the romans 25BC a roman called Apicius wrote some documents showing how to cook the recipes prepared by the Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into starters, main course and dessert, a style of dining still practiced today. Aspicius also informs us how the ancient chefs were skilled in the use of a good variety of spices, including a few that will be familiar to modern chefs such as basil, fennel and dill. Continuing our culinary historical journey, we find a couple of books which date from the fourteenth century ; one book entitled `Forme of Cury`, and another, similary called `Curye on Inglish`. Despite their titles, they are not about the curry that is popular today, but rather accounts of the types of food cooked for the upper classes of the period. Later on, in the 15th century, people returning from the crusades brought back many new spices and herbs from the holy lands, including spices like rosemary and coriander. The introduction of these new tastes was responsible for an increase in publications on food, many of which still exist in private cookery archives. When we get to the 20th century, cook books are starting to become popular mostly due to better eduction, people having increased free time and having more money. |
We hope you enjoy this Black Bean Flautas recipe.
