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
We are able to follow the history of `recipes` way back into the far past, in fact as far back into recorded history as the Egypt of the Pharoahs, and maybe further still. Interesting though that maybe, in the main part, these old cookbooks were just very basic pictorial, hieroglyphic or cunieform recipes for food preparation.
Later on, in Roman times around 25BC a man called Apicius assembled a number of scripts detailing recipes cooked by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into starters, main meal and afters, a very modern way of dining. Aspicius also tells us how the early Romans made use of a good variety of spices, including a few that are still present in modern kitchens like basil, fennel and asafoetida. For the next few years, the powerful families of Wesstern Europe competed to offer the most exotic meals, and consequentially cooks and their recipe collections were much in demand. However, it was during the 19th century that cooking and cookery books really came of age. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collecting, testing, and recording recipes to help cooks of their time. By the advent of the twentieth century, recipe publications were in great demand, mostly due to better eduction, people having more free time and having more money. |
We hope you enjoy this Bean Burritos With Salsa Mexicana recipe.
