Go Back to..
| Guidelines | Recipes | Home |

[Recipe 9: Mexico]
- Frijoles and Tortillas and Guacamole -

6 cups (cans) refried pinto beans USDA

1 onion chopped

1 T. oil USDA

8 cups corn meal USDA*

3 cups tomatoes USDA

3 avocados, ripe

3 T. cilantro, minced

2 limes, squeezed

2 T. cumin

3 cups shredded lettuce

Sauté the onion in the oil. Add the beans and thoroughly heat. *Prepared tortillas may be substituted for hand-made tortillas. To prepare your own tortillas, mix the cornmeal with enough water to make a thick dough. Roll into balls about the size of a golf ball. Cut waxed paper into two six inch squares. Place the cornmeal ball in-between the waxed paper and place in a tortilla press. Close the press. Remove the paper. Using a heavy skillet, lightly brown both sides of the tortilla.

Make the guacamole by mashing the avocados with a fork. Add the lime juice, cumin, and cilantro. Mix well. Fill the tortilla with the beans and top with shredded lettuce and guacamole.

Suggested Menu

Tortillas, frijoles, and guacamole, Spanish rice USDA with corn USDA, tomatoes USDA, and peppers, Mexican chocolate, fruit salad of plums USDA, pineapple USDA, blueberries USDA and cherries USDA.

All recipes © Food is Elementary 2001 by Antonia Demas