Yield: 4 Servings
| Measure | 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 \N | Clove Garlic; Minced |
| ¾ teaspoon | Ground Cumin |
| ½ teaspoon | Ground Coriander |
| ⅛ teaspoon | White Pepper |
| ½ cup | Frozen Whole Kernel Corn; Thawed & Drained |
| 4 \N | (8 Inch) Flour Tortillas |
| ¾ cup | (3 Oz.) Shredded 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)
Date: Tue, 11 Jun 1996 02:59:32 -0400 From: Dennis <dennisjy@...>
MM-Recipes Digest V3 #162
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .