Bean and Corn Burritos
| Yield: | 4 Servings |
| Categories: | Ethnic, Vegetables |
| Vegetable cooking spray | ||
| 1/2 | c | Onion -- chopped |
| 1/4 | c | Green pepper -- diced |
| 1 | ts | Pickled jalapeno pepper -- |
| Minced | ||
| 1 | ts | Ground cumin |
| 1/8 | ts | Ground white pepper |
| 16 | oz | Can light red kidney beans |
| Drained and mashed | ||
| 1/2 | c | Frozen whole kernel corn -- |
| Thawed and drained | ||
| 4 | 8-inch flour tortillas | |
| 3/4 | c | Shredded reduced fat sharp |
| Cheddar cheese | ||
| 1 | c | Commercial medium salsa |
| 1/4 | c | Nonfat sour cream |
| Alternative | ||
| Jalapeno pepper slices -- | ||
| Opt | ||
| Fresh cilantro sprigs -- | ||
| Opt |
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