Photo by stuart_spivack

Ingredients
1/2 cup carrot, chopped
1/2 cup celery, chopped
1/2 cup onion, chopped
1/4 cup (or less) cilantro, minced
3 cans black beans (low sodium preferred)
2 cans Rotel (one original and one extra spicy)
1 can Mexi-corn (regular corn will do)
2 tablespoons cooking oil
2 fresh medium banana peppers, chopped (optional)
1 fresh jalapeno pepper, chopped (optional)
1 pinch garlic salt (optional)
flour/corn tortillas

Directions
Chop vegetables into bite-size pieces. Heat oil in a Dutch oven. Add all vegetables and seasonings to the Dutch oven, except cilantro.

Cook over medium heat until tender. Add all remaining ingredients. Bring to a boil and then simmer covered for 20 minutes or more; stirring occasionally.

Serve with flame-warmed tortillas for a perfectly authentic Mexican flavor.

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