with Black Beans, Cabbage and Rice – Costa Rican Style
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Tortilla with Black Beans, Cabbage and Rice – Costa Rican Style
Black Beans, Cabbage and Rice – Costa Rican Style
(To enlarge the tortilla photo, click on the photo or link)
For this recipe, we are using our leftover Black Beans, Cabbage and Rice – Costa Rican Style, which we had stored in the refrigerator, and are serving it cold as our tortilla filling (it can also be warmed, it desired).
The tortilla we have selected is made with sprouted Ezekiel bread dough, but any whole grain tortilla can be used.
Place the tortilla flat on a plate. Spoon out the filling on to the tortilla in a mound that covers slightly less than 1/2 the width and 2/3 the length of the tortilla.
When you are ready to eat the tortilla, fold up on side of the tortilla over the filling, and then fold the other side over the first side, and then fold the bottom up. Pick up the tortilla with the folded sides up, and eat from the open end.
The above recipe is in keeping with God's creation intent (Genesis 1:29-31): 'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food. And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so. God saw all that he had made, and it was very good.' (NIV) Let no animal suffer or die that we may live!
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