Kidney Bean Burritos

Submitted by Chef MB

"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."

 

• Ready In: 25mins
• Ingredients: 12
• Serves: 4

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.