God: "I looked for someone to take a stand for me, and stand in the gap" (Ezekiel 22:30)
We often call the gift of tongues a “sign gift.” That is a good description. We know signs are welcomed because they point us to a destination. Yet when we arrive at the desired destination, there longer remains any need for the sign. Unlike the first century, we now know the Bible is complete, Israel is judged (Jer. 5:15; Isa. 28:11; 33:19) and the church is composed of Jew and Gentile. Therefore, the sign (for those purposes) has taken us to our destination and is no longer necessary – tongues have ceased (1 Cor. 13:8). So, any use of tongues spoken of in the Bible (and there are only two beyond Acts – an obscure passage in Mark 16 and the rebuke to the immature Corinthian church), must be interpreted in light of the Acts passages that clearly reveal a known language. Can God still enable a person to speak a previously unknown foreign language? Perhaps, but it is not “tongues” in the biblical sense.
Because all men be sinners and offenders against God, and breakers of His law and commandments, therefore can no man by His own acts, works, and deeds (seem they never so good) be justified, and made righteous before God: But every man of necessity is constrained to seek for another righteousness or justification, to be received at God’s own hands, that is to say, the forgiveness of his sins and trespasses, in such things as he hath offended. And this justification or righteousness, which we so receive of God’s mercy and Christ’s merits, embraced by faith, is taken, accepted, and allowed of God, for our perfect and full justification.
Drain, rinse and cook the beans until tender (70-90 minutes) in 3 cups of
water with the bay leaf and garlic.
Drain the beans, but reserve the liquid in case it is needed later to thin
the filling mixture.
Combine the TVP, hot water, hot bean liquid, chili powder, cumin, salt and
oregano.
Saute the onion in the olive oil in a good sized skilled until softened.
Add the seasoned TVP and cook a few minutes more. Stir in the cooked beans,
then transfer mixture to a food processor or blender and mash to a fairly
smooth textured filling, adding a little of the bean liquid if mixture is
too thick. Taste and add a little hot sauce if desired. If done in a
blender, you may need to do it in two batches, then mix the batches
together.
To assemble: heat a griddle or skillet until a few drops of water dance on
the surface. Dry fry each tortilla on both sides until the surface of the
tortilla begins to bubble and brown slightly. Keep them warm in a thick
towel. When all are heated, place about 1/3 cup of filling down one side of
a tortilla and roll up. You may wish to enclose or serve with side dishes
of shredded lettuce, grated soy cheese, salsa sauce or sliced avocados.
Serve immediately.
To reheat: Burritos may be made ahead, kept wrapped, and baked before
serving. Unwrap, place on cookie sheet, bursh tops lightly with oil if
desired and bake at 350 degrees about 20 minutes.
Nutritional Information per burrito: 164 calories, 9 g protein; 28 g.
carbohydrates, 2 g fat
Source: unknown
Posted to MM-Recipes Digest by momqat@juno.com (Katie M Weber) on Apr 21,
1998
A Message from our Provider:
“Give Satan an inch and he’ll be a ruler.”
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