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  Bean Burritos
  Category: Mexican
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 258
Ingredients:
1 can (16 Oz.) Light Red Kidney
Beans Drained
1 tsp Vegetable Oil
1/2 cup Chopped Onion
1/2 cup Diced Red OR Green Pepper
1 cl Garlic Minced
3/4 tsp Ground Cumin
1/2 tsp Ground Coriander
1/8 tsp White Pepper
1/2 cup Frozen Whole Kernel Corn,
Thawed & Drained
4 (8 Inch) Flour Tortillas
3/4 cup (3 Oz.) Shredded
Cheddar Cheese
1 cup Commercial Medium Salsa
Instructions:
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)
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