Black Bean, Corn & Pepper Fajitasmexican 1/4 cup lime juice 1 tablespoon canola oil 1 teaspoon coriander; ground 1/2 teaspoon ground cumin 2 cans black beans; * see note 10 ounces frozen corn kernels; thawed 1 medium red bell pepper; seeded and diced 1 jalapeno pepper; seeded and minced 1 1/2 cups salsa; ** see note 8 flour tortillas; warmed 1/2 cup cilantro; chopped salt pepper 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. |
