 |
Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
These have a nice flavor and aren't too difficult. Sometimes I cheat by starting with a can of refried beans instead of the whole kidney beans. Ingredients:
16 ounces kidney beans, drained |
1 teaspoon vegetable oil |
1/2 cup onion, chopped |
1/2 cup red peppers or 1/2 cup green pepper, diced |
1 garlic clove, minced |
3/4 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1/8 teaspoon white pepper |
1/2 cup whole kernel corn |
32 inches flour tortillas |
3/4 cup cheddar cheese, shredded |
1 cup salsa |
Directions:
1. Place kidney beans in a medium bowl. Mash to desired consistency.
2. Coat a small nonstick skillet with cooking spray. Add oil & place over medium heat until hot. Add onion, red bell pepper & garlic & saute 5 minute OR until onion is tender.
3. Stir in Cumin, Coriander & White Pepper. Cook 1 min, and remove from heat.
4. Add onion mixture & corn to beans. Stir well.
5. Divide bean mixture evenly among tortillas, spreading to edges.
6. Sprinkle 3 T. cheese down center of each tortilla.
7. Roll up; place seam side down on a baking sheet.
8. Bake at 425 for 5 minute or until thoroughly heated. Spoon salsa over burritos. Serve warm.
|
|