Black bean skillet
4 Servings
Ingredients
| Quantity | 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 | Cloves garlic; minced or pressed | |
| 2 | 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) |
Directions
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).
KRISTIN@...
(KRISTIN SATTERLEE)
REC.FOOD.RECIPES
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