Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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
                        Salt
                        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

Preparation:

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.