Bean Burritos Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 can: , (16 Oz.) Light Red Kidney
Beans Drained,
1 tsp: Vegetable Oil,
1/2 cup: Chopped Onion,
1/2 cup: Diced Red OR Green Pepper,
1 centiliter: Garlic Minced,
3/4 tsp: Ground Cumin,
1/2 tsp: Ground Coriander,
1/8 tsp: White Pepper,
1/2 cup: Frozen Whole Kernel Corn,
Thawed & Drained,
4: , (8 Inch) Flour Tortillas
3/4 cup: , (3 Oz.) Shredded
Cheddar Cheese,
1 cup: Commercial Medium Salsa,
Directions:
Place Kidney Beans in A Medium Bowl. Mash To Desired Consistency.
Coat A Small Nonstick Skillet With Cooking Spray. Add Oil & Place
Over Medium Heat Until Hot. Add Onion, Red Bell Pepper & Garlic &
Saute 5 Min. OR Until Onion Is Tender. Stir in Cumin, Coriander &
White Pepper. Cook 1 Min, And Remove From Heat. Add Onion Mixture &
Corn To Beans. Stir Well.
Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges.
Sprinkle 3 T. Cheese Down Center Of Each Tortilla. Roll Up; Place
Seam Side Down On A Baking Sheet. Bake At 425 For 5 Min. OR Until
Thoroughly Heated. Spoon Salsa Over Burritos. Serve Warm.
(About 353 Cal. Per Burrito And 1/4 C. Salsa. Fat 12.1, Chol. 22)
Source from luhu.jp
Coat A Small Nonstick Skillet With Cooking Spray. Add Oil & Place
Over Medium Heat Until Hot. Add Onion, Red Bell Pepper & Garlic &
Saute 5 Min. OR Until Onion Is Tender. Stir in Cumin, Coriander &
White Pepper. Cook 1 Min, And Remove From Heat. Add Onion Mixture &
Corn To Beans. Stir Well.
Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges.
Sprinkle 3 T. Cheese Down Center Of Each Tortilla. Roll Up; Place
Seam Side Down On A Baking Sheet. Bake At 425 For 5 Min. OR Until
Thoroughly Heated. Spoon Salsa Over Burritos. Serve Warm.
(About 353 Cal. Per Burrito And 1/4 C. Salsa. Fat 12.1, Chol. 22)
Source from luhu.jp