Title: Bean Burritos
Categories: Mexican Vegetarian
Yield: 4 Servings
| 1 | cn | (16 Oz.) Light Red Kidney |
| | | Beans Drained |
| 1 | ts | Vegetable Oil |
| 1/2 | c | Chopped Onion |
| 1/2 | c | Diced Red OR Green Pepper |
| 1 | cl | Garlic Minced |
| 3/4 | ts | Ground Cumin |
| 1/2 | ts | Ground Coriander |
| 1/8 | ts | White Pepper |
| 1/2 | c | Frozen Whole Kernel Corn, |
| | | Thawed & Drained |
| 4 | | (8 Inch) Flour Tortillas |
| 3/4 | c | (3 Oz.) Shredded |
| | | Cheddar Cheese |
| 1 | c | Commercial Medium Salsa |
Place Kidney Beans in A Medium Bowl. Mash To Desired Consistency. Coat A
Small Nonstick Skillet With Cooking Spray. Add Oil & Place Over Medium
Heat Until Hot. Add Onion, Red Bell Pepper & Garlic & Saute 5 Min. OR
Until Onion Is Tender. Stir in Cumin, Coriander & White Pepper. Cook 1
Min, And Remove From Heat. Add Onion Mixture & Corn To Beans. Stir Well.
Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges. Sprinkle 3
T. Cheese Down Center Of Each Tortilla. Roll Up; Place Seam Side Down On A
Baking Sheet. Bake At 425 For 5 Min. OR Until Thoroughly Heated. Spoon
Salsa Over Burritos. Serve Warm.
(About 353 Cal. Per Burrito And 1/4 C. Salsa. Fat 12.1, Chol. 22)