Black bean, corn and pepper fajitas
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Black bean, corn and pepper fajitas
  Corn    Pepper    Fajitas    Mexican    Beans  
Last updated 6/12/2012 1:08:59 AM. Recipe ID 35708. Report a problem with this recipe.
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      Title: Black bean, corn and pepper fajitas
 Categories: Mexican, Low-fat/low
      Yield: 8 Servings
 
    1/4 c  Lime juice
      1 tb Canola oil
      1 ts Coriander -- ground
    1/2 ts Ground cumin
      2 cn Black beans -- * see note
     10 oz Frozen corn kernels --
           Thawed
      1 md Red bell pepper -- seeded
           And diced
      1    Jalapeno pepper -- seeded
           And minced
  1 1/2 c  Salsa -- ** see note
      8    Flour tortillas -- warmed
    1/2 c  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.
  
  




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Recipe ID 35708 (Apr 03, 2005)

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