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Bean Burritos

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, H, C, E, P
MineralsCopper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 Light red kidney - (16 oz.)

  2. Beans drained

  3. 1 teaspoon 5ml Vegetable oil

  4. 1/2 cup 31g / 1.1oz Chopped onion

  5. 1/2 cup 73g / 2.6oz Diced red or green pepper

  6. 10 Garlic minced

  7. 3/4 teaspoon 3.8ml Ground cumin

  8. 1/2 teaspoon 2 1/2ml Ground coriander

  9. 1/8 teaspoon 0.6ml White pepper

  10. 1/2 cup 31g / 1.1oz Frozen whole kernel corn

  11. Thawed and drained 4 Flour tortillas - (8 inch)

  12. 3/4 cup 177ml Shredded - (3 oz.) Cheddar cheese

  13. 1 cup 237ml Commercial medium salsa

Instructions Jump to Ingredients ↑

  1. Place kidney beans in a medium bowl.

  2. Mash to desired consistency. Coat a small nonstick skillet with cooking spray. Add oil and place over medium heat until hot.

  3. Add onion, red bell pepper and garlic and saute 5 min. Or until onion is tender. Stir in cumin, coriander and white pepper.

  4. 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.

  5. Roll up; place seam side down on a baking sheet.

  6. Bake at 425F for 5 min. Or until thoroughly heated. Spoon salsa over burritos.

  7. Serve warm.

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