Side Pannel
Bean Burritos #3
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
Directions
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)
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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