BEAN BURRITOS

08.11.2008 | Author: Cook | Posted in Cheese
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BEAN BURRITOS


Servings: 4
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 and Drained
    • 

  • 4    (8 Inch) Flour Tortillas
    • 

  • 3/4 c  (3 Oz.) Shredded
    • 

  • Cheddar Cheese
    • 

  • 1 c  Commercial Medium Salsa
    •

Place Kidney Beans in A Medium Bowl. Mash To Desired Consistency. Coat A
Small Nonstick Skillet With Cooking Spray. Add Oil and Place Over Medium
Heat Until Hot. Add Onion, Red Bell Pepper and Garlic and Saute 5 Min. OR
Until Onion Is Tender. Stir in Cumin, Coriander and White Pepper. Cook 1
Min, And Remove From Heat. Add Onion Mixture and 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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