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| RECIPE FOR BEAN BURRITOS |
Title: Bean Burritos
Category: Mexican Vegetarian
Serves: 4
Ingredients:
| 1.00 | cn | (16 Oz.) Light Red Kidney | | | Beans Drained | | 1.00 | ts | Vegetable Oil | | 0.50 | c | Chopped Onion | | 0.50 | c | Diced Red OR Green Pepper | | 1.00 | cl | Garlic Minced | | 0.75 | ts | Ground Cumin | | 0.50 | ts | Ground Coriander | | 0.12 | ts | White Pepper | | 0.50 | c | Frozen Whole Kernel Corn, | | | Thawed & Drained | | 4.00 | | (8 Inch) Flour Tortillas | | 0.75 | c | (3 Oz.) Shredded | | | Cheddar Cheese | | 1.00 | 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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