Preparation / Directions:
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 HIGH 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.
Garnishes: shredded romaine lettuce, sliced red onion, grated Monterey Jack cheese, and sour cream.