Recipe: BEAN BURRITOS

Title: Bean Burritos
Categories: Mexican, Vegetarian, Beans
Yield: 4 servings

1 cn (16 Oz.) Light Red Kidney 1/8 ts White Pepper
Beans Drained 1/2 c Frozen Whole Kernel Corn,
1 ts Vegetable Oil Thawed & Drained
1/2 c Chopped Onion 4 (8 Inch) Flour Tortillas
1/2 c Diced Red OR Green Pepper 3/4 c (3 Oz.) Shredded
1 cl Garlic Minced Cheddar Cheese
3/4 ts Ground Cumin 1 c Commercial Medium Salsa
1/2 ts Ground Coriander

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)



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