Ingredients
10 flour tortillas
2 1/2 cup dried pinto beans
6 cup water
2 medium onions, diced
1 pinch salt (optional)
SALSA MEXICANA
1 1/2 medium ripe tomatoes, diced
1/4 cup diced jalapeno peppers
1/2 medium onion, diced
1 tbsp chopped fresh coriander - (cilantro, )
1 green onion, chopped
Directions
Wash and drain the beans. In a large pot bring the beans, water,
onions, and salt to a boil. Lower the heat, cover, and simmer,
adding more water if necessary, until the beans are tender and will
mash easily (approximately 3 hours).
Blend the ingredients for the salsa in a small bowl. Set aside.
Drain and mash the beans with a potato masher or electric mixer.
Preheat oven to 350 degrees. Wrap the tortillas in foil and heat in
oven for 8 to 10 minutes. Spoon some of the bean mixture onto each
tortilla, top with green onions and salsa, and roll into a burrito.
Makes 10 burritos and 1-1/2 cups salsa.
* Source: The Compassionate Cook - by Ingrid Newkirk and PETA * Typed
for you by Karen Mintzias
Servings: 10 burritos
Bean Burritos With Salsa Mexicana Recipe brought to you by Recipe Ideas
Categories: Appetizer; Bean; Dip; Mexican; Salsa
The History of Recipes
It is possible to track the history of `recipes` back into the distant past, at least as far as pharonic Egypt, and quite possibly further than that. Interesting though that is, in the main part, these ancient records were just very basic pictorial, hieroglyphic or cunieform instructions for meal preparation.
In fact, the oldest recipe found, according to Professor Solomon Katz, is a collection of tablets in the Sumerian language which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `wonderful`. Later on, in The time of the romans 25BC a roman called Apicius compiled a collection of scripts showing how to cook the recipes prepared by the Romans. In his publication, Apicius tells us how the roman meals were split into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. This early Roman chef tells us how the Roman chefs used many different spices and herbs, including a few that will be familiar to modern cooks for example basil, fennel and asafoetida. Continuing our culinary historical journey, there were a couple of books from the fourteenth century ; a cookery book published under the title `Forme of Cury`, and another titled `Curye on Inglish`. Don`t be fooled by the titles though, these books have no connection with the spicy food that is popular today, but rather descriptions of the types of food cooked for the rich and wealthy people of that period. Later on, in the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from Arab countries, including spices like basil and coriander. These new culinary innovations caused an outbreak in books on cooking, many of which still exist in academic collections. Over the succeeding few centuries, the rich and powerful families of Europe strove to lay on the best banquets, and as a consequence, the best chefs and their recipe collections were at a premium. Notwithstanding that, it wasn`t until the 1800s that fine cooking and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, testing, and publishing recipes common in their social group. When we get to the 20th century, cookery publications are starting to become popular due to more people being able to read, people having increased leisure time and having more disposable income. The TV revolution brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly up to date and the invention of computers and the internet, allowing us all to search through thousands of recipes like those on this recipe site. |
We hope you enjoy this Bean Burritos With Salsa Mexicana recipe.
