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Ingredients:
1/4 cup Lime juice
1 tbsp Canola oil
1 tsp Coriander, ground
1/2 tsp Ground cumin
2 can Black beans, * see note
10 oz Frozen corn kernels
Thawed
1 medium Red bell pepper, seeded
And diced
1 Jalapeno pepper, seeded
And minced
1 1/2 cup Salsa, ** see note
8 Flour tortillas, warmed
1/2 cup 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
Servings: 8
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? Lisa Claymen
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Black Bean Corn & Pepper Fajitas Recipe brought to you by Mexican Recipes To-Go
