Bean Burritos
Ingredients| 1 can (16 oz.) light red kidney 1 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, 1 thawed & drained 4 (8 inch) flour tortillas 3/4 cup (3 oz.) shredded 1 cheddar cheese 1 cup commercial medium salsa |
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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)
Servings:
4
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