Title: Black bean skillet
 Categories: Vegetable
      Yield: 4 Servings
 
      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
      2    -(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
      2    -(up to)
      3 ts Ground coriander
    1/2 c  Grated cheddar cheese (sharp
           -preferred)
 
        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