Post by April B. on Feb 20, 2003 10:22:45 GMT -6
BEAN BURRITOS
Serving Size 4
Mexican, Vegetarian, Beans
1 can (16 Oz.) Light Red Kidney Beans Drained
1 ysp. 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 & Drained
4 (8 Inch) Flour Tortillas
3/4 c. (3 Oz.) Shredded Cheddar Cheese
1 c. Commercial Medium Salsa
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 425 For 5 Min. OR Until Thoroughly Heated.
Spoon Salsa Over Burritos.
Serve Warm.
About 353 Cal. Per Burrito And 1/4 C. Salsa.
Fat 12.1, Chol. 22
Serving Size 4
Mexican, Vegetarian, Beans
1 can (16 Oz.) Light Red Kidney Beans Drained
1 ysp. 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 & Drained
4 (8 Inch) Flour Tortillas
3/4 c. (3 Oz.) Shredded Cheddar Cheese
1 c. Commercial Medium Salsa
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 425 For 5 Min. OR Until Thoroughly Heated.
Spoon Salsa Over Burritos.
Serve Warm.
About 353 Cal. Per Burrito And 1/4 C. Salsa.
Fat 12.1, Chol. 22
