Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Mexican Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
16 oz Can light red kidney
- beans -- drained
1 ts Vegetable oil
1/2 c Onion -- chopped
1/2 c Red or green pepper -- diced
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 Flour tortillas (8")
3/4 c Cheddar cheese (3 oz) --
- shredded
1 c Medium salsa
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 minutes 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 tb cheese down center of
each tortilla. Roll up; place seam side down on a baking sheet.
Bake at 425 F for 5 minutes or until thoroughly heated. Spoon salsa
over burritos. Serve warm.
