Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 ts Vegetable oil Freshly ground pepper to
1 sm Onion, finely diced -taste
1 sm Jalapeno pepper, seeded, 1/2 Avocado, pitted, peeled,
-finely diced -diced
1 Clove garlic, minced 1 Plum tomato, diced
1/4 ts Ground cumin 1 Scallion, minced
1/4 ts Dried oregano 1 tb Minced fresh coriander
1/4 ts Chili powder -(cilantro)
1 pn Ground coriander seeds 2 ts Fresh lime juice
16 oz Black beans, rinsed, drained 1 pn Grated lime zest
3 tb Water 4 Flour tortillas, warmed
Salt

Info: posted by Perry Lowell, April 1993 from Good Food magazine, October
1988

This recipe gets 30% or less of its calories from fat. This is not a low
sodium recipe, however eliminating added salt can reduce sodium content.

Makes 2 servings.

Garnishes: shredded romaine lettuce, sliced red onion, grated Monterey
Jack cheese, and sour cream.

1. Stir oil, onion, jalapeny, and garlic together in 9-inch glass pie
plate. Cover with plastic wrap, leaving one corner open for vent.
Microcook on HICH power 1 minute. Stir in cumin, oregano, chili powder,
and ground coriander; microcook, covered and vented, 1 minute. Stir in
beans and water; microcook, covered and vented, 2 minutes. Transfer 1/2
cup bean mixture to blender or food processor and puree. Stir back into
remaining beans. Season to taste with salt and pepper.

2. Combine avocado, tomato, scallion, fresh coriander, lime juice, and
zest in small bowl. Season salsa to taste with salt and pepper.

3. When ready to serve, microcook beans, covered and vented, until very
hot, 1-3 minutes. Serve beans with tortillas, salsa, and garnishes.

Nutrition Information per Tablespoon: 573 calories 22 g protein 80 g
carbohydrates 19 g fat (29% of calories) 548 mg sodium 0 mg cholesterol

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