| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Mexican |
Mexican, Low-fat/low |
8 |
Servings |
INGREDIENTS
| 1/4 |
c |
Lime juice |
| 1 |
tb |
Canola oil |
| 1 |
ts |
Coriander — ground |
| 1/2 |
ts |
Ground cumin |
| 2 |
cn |
Black beans — * see note |
| 10 |
oz |
Frozen corn kernels — |
|
|
Thawed |
| 1 |
md |
Red bell pepper — seeded |
|
|
And diced |
| 1 |
|
Jalapeno pepper — seeded |
|
|
And minced |
| 1 1/2 |
c |
Salsa — ** see note |
| 8 |
|
Flour tortillas — warmed |
| 1/2 |
c |
Cilantro — chopped |
|
|
Salt |
|
|
Pepper |
INSTRUCTIONS
1. In a large (1 gallon size) resealable plastic bag or large nonmetal
bowl, combine lime juice, coriander, oil, and cumin. Seal bag and rotate to
mix well. Add beans, corn, bell pepper and chile. Seal bag and rotate to
coat vegetables (or mix vegetabl es in bowl then cover airtight).
Refrigerate for at least 20 minutes, or until the next day.
2. Transfer bean mixture and marinade to a 2 quart sauce pan. Heat over
medium high heat until just hot.
3. Scoop bean mixture with slotted spoon and drain. Divide among tortillas.
Sprinkle evenly with cilantro. Add salsa, salt and pepper to taste. Roll
up tortillas and serve.
Recipe By : Sunset Low-Fat Mexican Cookbook
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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