Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      can           light red kidney -- (16 oz.)
                        beans drained
   1      teaspoon      vegetable oil
     1/2  cup           chopped onion
     1/2  cup           diced red or green pepper
  10      milliliters   garlic minced
     3/4  teaspoon      ground cumin
     1/2  teaspoon      ground coriander
     1/8  teaspoon      white pepper
     1/2  cup           frozen whole kernel corn
                        thawed and drained
   4                    flour tortillas -- (8 inch)
     3/4  cup           shredded -- (3 oz.)
                        cheddar cheese
   1      cup           commercial medium salsa

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.