Bean Burritos
By: Kitch-N-Chik
Published: Wednesday, February 10, 2010 - 7:08pm

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

1 Place Kidney Beans in A Medium Bowl. Mash To Desired Consistency. 2 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. 3 Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges. 4 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.