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.
 
 
"For God did not send the Son into the world to judge the world, but that the world might be saved through Him." (John 3:17)