Recipe - Black Bean Corn And Pepper Fajitas

One fourth cup Lime juice
1 tablespoon Canola oil
1 teaspoon Coriander ground
One half teaspoon Ground cumin
2 cn Black beans * see note
10 ounce Frozen corn kernels
Thawed
1 md Red bell pepper seeded
And minced
1 Jalapeno pepper seeded
And minced
1 One half cup Salsa ** see note
8 Flour tortillas warmed
One half 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.

Recipe By : Sunset LowFat Mexican Cookbook

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini