Ingredients

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

Cooking 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 minutes. 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 Tbls.. Cheese down center of each tortilla. Roll up; place seam side down on a baking sheet. Bake at 425 for 5 minutes. Or until thoroughly heated. Spoon salsa over burritos. Serve warm.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)