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Title: Black Bean Tacos
Categories: Mexican
Yield: 4 Servings

15 oz Can black beans; rinsed and
- drained
1 md Onion; diced
1 Red bell pepper; diced
1 Carrots; up to 2, diced
3 cl Garlic; up to 4, minced
3/4 c Frozen corn
2 tb Neutral oil (corn, soy,
- canola); up to 3
1 ts Ground cumin
Ground cayenne or chile;
- totaste
1 ts Ground coriander seed
1/2 ts Mexican oregano (optional)
3 sm Tortillas; up to 4 per
- person
Sour cream for topping;
- (optional)

Heat the oil in a heavy-bottomed skillet over medium heat, then add
spices. After heating the spices to bloom, add the onion, carrots,
pepper, and garlic. Sauté until the onion is translucent. Add black
beans, corn, and a little water. Heat to a simmer, then cover and
reduce heat. Once the corn has thawed and cooked through (it should
be bright and somewhat soft), the taco filling is ready. Reduce heat
to minimum and keep covered. Heat tortillas and serve.

Recipe FROM:
<gopher://sdf.org/0/users/navybear/recipes/black_bean_tacos.txt>

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