Title: Bean Burritos #3
Categories: Vegetable
Yield: 4 Servings

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

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

MM-Recipes Digest V3 #162

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.