2 ts Vegetable oil

      1 sm Onion, finely diced

      1 sm Jalapeno pepper, seeded,

           -finely diced
      1    Clove garlic, minced

    1/4 ts Ground cumin

    1/4 ts Dried oregano

    1/4 ts Chili powder

      1 pn Ground coriander seeds

     16 oz Black beans, rinsed, drained

      3 tb Water

           Salt
           Freshly ground pepper to
           -taste
    1/2    Avocado, pitted, peeled,

           -diced
      1    Plum tomato, diced

      1    Scallion, minced

      1 tb Minced fresh coriander

           -(cilantro)
      2 ts Fresh lime juice

      1 pn Grated lime zest

      4    Flour tortillas, warmed

  Info:  posted by Perry Lowell, April 1993 from Good Food magazine, October
  1988

  This recipe gets 30% or less of its calories from fat. This is not a low
  sodium recipe, however eliminating added salt can reduce sodium content.
  Makes 2 servings.
  Garnishes:  shredded romaine lettuce, sliced red onion, grated Monterey
  Jack cheese, and sour cream.
  1.  Stir oil, onion, jalapeny, and garlic together in 9-inch glass pie

  plate.  Cover with plastic wrap, leaving one corner open for vent.
  Microcook on HICH power 1 minute.  Stir in cumin, oregano, chili powder,
  and ground coriander;  microcook, covered and vented, 1 minute. Stir in
  beans and water;  microcook, covered and vented, 2 minutes. Transfer 1/2
  cup bean mixture to blender or food processor and puree. Stir back into
  remaining beans.  Season to taste with salt and pepper.
  2.  Combine avocado, tomato, scallion, fresh coriander, lime juice, and

  zest in small bowl.  Season salsa to taste with salt and pepper.
  3.  When ready to serve, microcook beans, covered and vented, until very

  hot, 1-3 minutes.  Serve beans with tortillas, salsa, and garnishes.
  Nutrition Information per Tablespoon:   573     calories 22 g protein 80 g
  carbohydrates 19 g fat (29% of calories) 548 mg sodium 0 mg cholesterol