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)