Ingredients
- 1 commercial salsa
- 75 gr kernel corn (frozen whole)
- 60 gr onion (chopped)
- 5 ml vegetable oil
- 2 gr cumin (ground)
- 1 gr coriander (ground)
- 1 gr pepper (white)
- some garlic
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 220ºC or 5 Min. OR Until Thoroughly Heated. Spoon Salsa Over Burritos. Serve Warm. (About 353 Cal. Per Burrito And quarter C. Salsa. Fat 12.1, Chol. 22)
