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Bean burritos

Yield: 4 Servings

Ingredients:

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

Instructions:

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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