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