Bean burritos

4 servings

Ingredients

Quantity Ingredient
1 can (16 Oz.) Light Red Kidney
Beans Drained
1 teaspoon Vegetable Oil
½ cup Chopped Onion
½ cup Diced Red OR Green Pepper
1 clove Garlic Minced
¾ teaspoon Ground Cumin
½ teaspoon Ground Coriander
⅛ teaspoon White Pepper
½ cup Frozen Whole Kernel Corn,
Thawed & Drained
4 (8 Inch) Flour Tortillas
¾ cup (3 Oz.) Shredded
Cheddar Cheese
1 cup Commercial Medium Salsa

Directions

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 ¼ C. Salsa. Fat 12⅒, Chol. 22)

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