Bean Burritos

Photo: flickr user avlxyz

Ingredients

1 can (16 Oz.) Light Red Kidney

Beans Drained

1 teaspoon Vegetable Oil

1 cup Chopped Onion

1 cup Diced Red OR Green Pepper

1 cl Garlic Minced

1 teaspoon Ground Cumin

1 teaspoon Ground Coriander

1 teaspoon White Pepper

1 cup Frozen Whole Kernel Corn,

Thawed & Drained

4 Flour, (8 Inch) Tortillas

cup (3 Oz.) Shredded

Cheddar Cheese

1 cup Commercial Medium Salsa

Preparation

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.