Black bean skillet

Yield: 4 Servings

Measure Ingredient
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).




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