| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegetable | 4 | Servings | |
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 | Clove 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 | (8 Inch) Flour Tortillas | |
| 3/4 | c | (3 Oz.) Shredded Cheddar Cheese |
| 1 | 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) Date: Tue, 11 Jun 1996 02:59:32 -0400 From: Dennis <[email protected]> MM-Recipes Digest V3 #162 From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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