Bean burritos #3

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 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

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, .

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