Black Bean, Corn & Pepper Fajitas Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
1/4 cup: Lime juice,
1 tbsp: Canola oil,
1 tsp: Coriander, ground
1/2 tsp: Ground cumin,
2 can: Black beans, * see note
10 ounce: Frozen corn kernels, thawed
1 medium: Red bell pepper, seeded and diced
1: Jalapeno pepper, seeded and minced
1 1/2 cup: Salsa, ** see note
8: Flour tortillas, warmed
1/2 cup: Cilantro, chopped
Salt,
Pepper,
Directions:
Recipe by: Sunset Low-Fat Mexican Cookbook 1. In a large (1 gallon size)
resealable plastic bag or large nonmetal bowl es in bowl then cover
airtight). Refrigerate for at least 20 minutes, or u
2. Transfer bean mixture and marinade to a 2 quart sauce pan. Heat over me
3. Scoop bean mixture with slotted spoon and drain. Divide among tortillas
Source from luhu.jp
resealable plastic bag or large nonmetal bowl es in bowl then cover
airtight). Refrigerate for at least 20 minutes, or u
2. Transfer bean mixture and marinade to a 2 quart sauce pan. Heat over me
3. Scoop bean mixture with slotted spoon and drain. Divide among tortillas
Source from luhu.jp