Yield: 4 servings
Measure | Ingredient |
---|---|
1 can | (16 Oz.) Light Red Kidney |
\N \N | 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, |
\N \N | Thawed & Drained |
4 \N | (8 Inch) Flour Tortillas |
¾ cup | (3 Oz.) Shredded |
\N \N | Cheddar Cheese |
1 cup | 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 ¼ C. Salsa. Fat 12⅒, Chol. 22)