• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Bean Burritos #3

  • Recipe Submitted by on

Category: Vegetables

 Ingredients List

  • 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)

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