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Black Bean Skillet

1 Tbsp olive oil or a spray of Pam on non-stick skillet
1 small to medium onion
1 medium green bell pepper
1 large carrot
2-3 cloves garlic, minced or pressed
2 chopped pickled jalapenos
15-oz can black beans, drained (and rinsed if desired)
1/2 tsp dried marjoram
2-3 tsp ground coriander
1/2 cup grated cheddar cheese (sharp preferred)

Heat oven to 350 degrees. Chop onion, pepper, carrot. Put in hot
oven-safe skillet with oil, 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.

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