1 can (16 oz.) light red kidney
1 beans drained
1 teaspoon vegetable oil
1/2 cup chopped onion
1/2 cup diced red or green pepper
1 centiliter garlic minced
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon white pepper
1/2 cup frozen whole kernel corn,
1 thawed & drained
4 (8 inch) flour tortillas
3/4 cup (3 oz.) shredded
1 cheddar cheese
1 cup commercial medium salsa
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)
