Yield: 4 Servings
|1 tablespoon||Olive oil or a spray of pam on non-stick skillet|
|1 small||To medium onion|
|1 medium||Green bell pepper|
|1 large||Carrot (up to)|
|3 \N||Cloves garlic; minced or pressed|
|2 \N||Chopped pickled jalapenos|
|1 can||(15-oz) black beans; drained (and rinsed if desired)|
|½ teaspoon||Dried marjoram (up to)|
|3 teaspoons||Ground coriander|
|½ cup||Grated cheddar cheese (sharp preferred)|
Heat oven to 350 degrees. Chop onion, pepper, carrot. (The food processor is great for this--just throw them all in at once!) Put in hot oven-safe skillet with oil or Pam, garlic and jalapeno. Cook 3-5 minutes or until carrots begin to soften. Add marjarom, coriander and black beans; stir.
Place skillet in oven for 10 minutes. Remove from oven; top with cheese. Replace in oven for 5 minutes or until cheese is melted. Serve with soft flour or corn tortillas (I especially like it on whole-wheat flour tortillas).
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .