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Bean Burritos #3

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(0)

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 <dennisjy@ix.netcom.com>
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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