Black Bean Skillet 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).
Black Bean Skillet printer friendly version located here.
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