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Measurements

Bean Burritos - vegan

Yield: 4 servings

1 cn (16 Oz.) Light Red Kidney Beans Drained
1 ts Vegetable Oil
1/2 c Chopped Onion
1/2 c Diced Red OR Green Pepper
1 cl Garlic Minced
3/4 ts Ground Cumin
1/2 ts Ground Coriander
1/8 ts White Pepper
1/2 c Frozen Whole Kernel Corn, Thawed & Drained
4 (8 Inch) Flour Tortillas
3/4 c (3 Oz.) Shredded Tofu 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)


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