1/4 c  lime juice
                     1 tb canola oil
                     1 ts coriander -- ground
                   1/2 ts ground cumin
                     2 cn black beans -- * see note
                    10 oz frozen corn kernels -- thawed
                     1 md red bell pepper -- seeded  and diced
                     1    jalapeno pepper -- seeded and minced
                 1 1/2 c  salsa -- ** see note
                     8    flour tortillas -- warmed
                   1/2 c  cilantro -- chopped
                          salt
                          pepper

                 1. In a large (1 gallon size) resealable plastic bag
                 or large nonmetal bowl, combine lime juice, coriander,
                 oil, and cumin. Seal bag and rotate to mix well.  Add
                 beans, corn, bell pepper and chile. Seal bag and rotate
                 to coat vegetables (or mix vegetabl es in bowl then
                 cover airtight). Refrigerate for at least 20 minutes,
                 or until the next day.

                 2. Transfer bean mixture and marinade to a 2 quart
                 sauce pan. Heat over medium high heat until just hot.

                 3. Scoop bean mixture with slotted spoon and drain.
                 Divide among tortillas. Sprinkle evenly with cilantro.
                 Add salsa, salt and pepper to taste. Roll up tortillas
                 and serve.

                 Recipe By: Sunset Low-Fat Mexican Cookbook