Preparation:
Place kidney beans in a medium bowl.
Mash to desired consistency. Coat a small nonstick skillet with cooking spray. Add oil and place over medium heat until hot.
Add onion, red bell pepper and garlic and sauté 5 min. Or until onion is tender. Stir in cumin, coriander and white pepper.
Cook 1 min, and remove from heat. Add onion mixture and corn to beans. Stir well. Divide bean mixture evenly among tortillas, spreading to edges. Sprinkle 3 tbs cheese down center of each tortilla.
Roll up; place seam side down on a baking sheet.
Bake at 425F for 5 min. Or until thoroughly heated. Spoon salsa over burritos.
Serve warm. |
