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| 1 Dose | (16 Oz.) Light Red Kidney Beans; Drained |
| 1 Teelöffel | vegetable oil |
| 1/2 Tasse | onion chopped |
| 1/2 Tasse | Diced Red Or Green Pepper |
| 1 | cloves garlic minced |
| 3/4 Teelöffel | ground cumin |
| 1/2 Teelöffel | coriander ground |
| 1/8 Teelöffel | white pepper |
| 1/2 Tasse | Frozen Whole Kernel Corn; Thawed & Drained |
| 4 | (8 Inch) Flour Tortillas |
| 3/4 Tasse | (3 Oz.) Shredded Cheddar Cheese |
| 1 Tasse | Commercial Medium Salsa |
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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)
From the MealMaster recipe list. Downloaded from Glen's Mm Recipe Archive,
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