Black Bean, Corn and Pepper Fajitas

Recipe Ingredients

1/4 cup	59ml	Lime juice
1 tablespoon	15ml	Canola oil
1 teaspoon	5ml	Coriander - ground
1/2 teaspoon	2.5ml	Ground cumin
2		Black beans - * see note
10 oz	284g	Frozen corn kernels - thawed
1 oz	28g	Red bell pepper - seeded and diced (medium)
1		Jalapeno pepper - seeded and minced
1 1/2 cups	355ml	Salsa - ** see note
8		Flour tortillas - warmed
1/2 cup	8g / 0.3oz	Cilantro - chopped
		Salt
		Pepper

Recipe Instructions

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 vegetable 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.

Source:
Sunset Low-Fat Mexican Cookbook

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