Bean-And-Corn Burritos

• 1 c. chopped onions
• 1/2 tsp. garlic powder
• 1 (14 oz.) can tomatoes, drained
• 3/4 tsp. ground cumin
• 1/8 tsp. chili powder
• 1 can kidney beans, drained
• 1 (4 oz.) can chopped mild green chilies
• 1 c. frozen corn
• 3 oz. Monterey Jack cheese, shredded
• 4 flour tortillas

1. Saute onions in a little margarine for 3 to 4 minutes.
2. Add garlic powder, tomatoes, cumin, beans and chilies.
3. Stir often. Simmer for 5 minutes.
4. Add corn and cook 2 minutes more.
5. Place a tortilla on a plate. Mound the chili mixture (about 3/4 cup) onto the tortilla.
6. Top with about 1/4 of the cheese.
7. Roll tortilla and put seam side down.
8. You may microwave about 30 seconds to melt cheese.

onions, garlic powder, tomatoes, ground cumin, chili powder, kidney beans, green chilies, frozen corn, cheese, flour tortillas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=895571 (may not work)