Black bean, corn & pepper fajitas Recipe

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Black bean, corn & pepper fajitas

Artist:	_	Yield:	8
Categories:	Cereals, Corn, Fajitas, Mexican, North American, South American, Stuffed Dishes, Vegetables	Rating:	0
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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	med	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

Procedures:

1	In a large (1 gallon size) resealable plastic bag or large nonmetal bowl, combine lime juice, coriander, oil, and cumin.
2	Seal bag and rotate to mix well.
3	Add beans, corn, bell pepper and chile.
4	Seal bag and rotate to coat vegetables (or mix vegetabl es in bowl then cover airtight).
5	Refrigerate for at least 20 minutes, or until the next day.
6	Transfer bean mixture and marinade to a 2 quart sauce pan.
7	Heat over medium high heat until just hot.
8	Scoop bean mixture with slotted spoon and drain.
9	Divide among tortillas.
10	Sprinkle evenly with cilantro.
11	Add salsa, salt and pepper to taste.
12	Roll up tortillas and serve