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2 teaspoons Vegetable oil
1 small Onion -- finely diced
1 small Jalapeno pepper, seeded -- finely diced
1 Clove garlic -- minced
1/4 teaspoon Ground cumin
1/4 teaspoon Dried oregano
1/4 teaspoon Chili powder
1 pinch Ground coriander seeds
16 ounces Black beans, rinsed -- drained
3 tablespoons Water
Freshly ground pepper to -- taste
1/2 Avocado, pitted, peeled -- diced
1 Plum tomato -- diced
1 Scallion -- minced
1 tablespoon Minced fresh coriander -- (cilantro)
2 teaspoons Fresh lime juice
1 pinch Grated lime zest
4 Flour tortillas -- warmed

Garnishes: shredded romaine lettuce, sliced red onion, grated Monterey Jack cheese, and sour cream.
1. Stir oil, onion, jalapeno, 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.

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