Bean Burritos

Recipe Ingredients

1		Light red kidney - (16 oz.)
		Beans drained
1 teaspoon	5ml	Vegetable oil
1/2 cup	31g / 1.1oz	Chopped onion
1/2 cup	73g / 2.6oz	Diced red or green pepper
10		Garlic minced
3/4 teaspoon	3.8ml	Ground cumin
1/2 teaspoon	2.5ml	Ground coriander
1/8 teaspoon	0.6ml	White pepper
1/2 cup	31g / 1.1oz	Frozen whole kernel corn
		Thawed and drained
4		Flour tortillas - (8 inch)
3/4 cup	177ml	Shredded - (3 oz.)
		Cheddar cheese
1 cup	237ml	Commercial medium salsa

Recipe Instructions

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 saute 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.

Source:
The Gold Medal Blender Cookbook by Marie R. Hamm, 1971

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