Bean Burritos
Yield
4 servingsPrep
30 minCook
15 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 16 | ounces |
red kidney beans
drained |
|
| 1 | teaspoon |
vegetable oil
|
|
| ½ | cup |
onions
chopped |
|
| ½ | cup |
sweet red bell peppers
or green, diced |
|
| 1 | clove |
garlic
minced |
|
| ¾ | teaspoon |
cumin
ground |
|
| ½ | teaspoon |
coriander
ground |
|
| ⅛ | teaspoon |
white pepper
|
|
| ½ | cup |
corn
frozen, thawed, drained |
|
| 4 | each |
flour tortillas
8 inch |
*
|
| ¾ | cup |
cheddar cheese
shredded |
|
| 1 | cup |
salsa
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 462.4 | ml/g |
red kidney beans
drained |
|
| 5 | ml |
vegetable oil
|
|
| 118 | ml |
onions
chopped |
|
| 118 | ml |
sweet red bell peppers
or green, diced |
|
| 1 | clove |
garlic
minced |
|
| 3.8 | ml |
cumin
ground |
|
| 2.5 | ml |
coriander
ground |
|
| 0.6 | ml |
white pepper
|
|
| 118 | ml |
corn
frozen, thawed, drained |
|
| 4 | each |
flour tortillas
8 inch |
*
|
| 177 | ml |
cheddar cheese
shredded |
|
| 237 | ml |
salsa
|
*
|
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 teaspoon cheese down center of each tortilla. Roll up; place seam side down on a baking sheet.
Bake at 425℉ (220℃) for 5 min. or until thoroughly heated.
Spoon salsa over burritos.
Serve warm.
