Bean Burritos

Course : Beans
Serves: 4
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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 cloves 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 tortillas flour tortillas -- (8 inch)
3/4 cup shredded cheddar cheese
1 cup commercial medium salsa

Preparation / Directions:

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.

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