Title: Bean and corn burritos
 Categories: Vegetables, Ethnic
      Yield: 4 Servings
 
           Vegetable cooking spray
    1/2 c  Onion -- chopped
    1/4 c  Green pepper -- diced
      1 ts Pickled jalapeno pepper --
           Minced
      1 ts Ground cumin
    1/8 ts Ground white pepper
     16 oz Can light red kidney beans
           Drained and mashed
    1/2 c  Frozen whole kernel corn --
           Thawed and drained
      4    8-inch flour tortillas
    3/4 c  Shredded reduced fat sharp
           Cheddar cheese
      1 c  Commercial medium salsa
    1/4 c  Nonfat sour cream
           Alternative
           Jalapeno pepper slices --
           Opt
           Fresh cilantro sprigs --
           Opt
 
  Coat a small nonstick skillet with cooking spray; place over medium
  heat until hot.  Add onion, green pepper, jalapeno pepper, and
  garlic; saute until tender. Stir in cumin and white pepper. Cook 1
  minute, stirring constantly.  Remove from heat; stir in mashed beans
  and corn. Spread 1/2 cup bean mixture evenly over surface of each
  tortilla. Sprinkle 3 tablespoons cheese down center of each tortilla.
  Roll up tortillas, and place seam side down on a medium baking sheet.
  Bake at 425~ for 7 to 8 minutes or until thoroughly heated. For each
  serving, top each burrito with 1/4 cup salsa and 1 tablespoon sour
  cream. If desired, garnish with jalapeno pepper slices and fresh
  cilantro sprigs. Yield: 4 servings (355 calories [20% from fat] per
  serving). Fat 7.8g (Sat 3.2g, Mono 2.6g, Poly 1.2g) Protein 18.5g
  Carbohydrate 57.1g Fiber 5.4g Cholesterol 14 mg Sodium 316mg