| 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.
A Message from our Provider:
“Do you have PEACE in your life? Trust in God.”