Bean Burritos Recipe

Mexican Recipes To-Go

Mexican Burrito Recipes

Ingredients:

1 can (16 oz.) light red kidney
1 beans drained
1 tsp vegetable oil
1/2 cup chopped onion
1/2 cup diced red or green pepper
1 cl garlic minced
3/4 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp white pepper
1/2 cup frozen whole kernel corn,
1 thawed & drained
4 (8 inch) flour tortillas
3/4 cup (3 oz.) shredded
1 cheddar cheese
1 cup commercial medium salsa

Instructions:

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)

Servings: 4

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Cooking is at once child's play and adult joy. And, cooking done with care is an act of love Craig Clairborne

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