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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy Vegetable 4 Servings

INGREDIENTS

1 tb Olive oil or a spray of pam on non-stick skillet
1 sm To medium onion
1 md Green bell pepper
1 lg Carrot (up to)
3 Cloves garlic; minced or pressed
2 Chopped pickled jalapenos
1 cn (15-oz) black beans; drained (and rinsed if desired)
1/2 ts Dried marjoram (up to)
3 ts Ground coriander
1/2 c Grated cheddar cheese (sharp preferred)

INSTRUCTIONS

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@JAKA.CERL.UIUC.EDU
(KRISTIN SATTERLEE)
REC.FOOD.RECIPES
From rec.food.cooking archives.  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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