Bean And Corn Burritos

• vegetable cooking spray
• 1/2 c. chopped onion
• 1/4 c. chopped green pepper
• 1 tsp. chopped jalapeno
• 1 clove garlic, minced
• 1 tsp. cumin
• 1/8 tsp. black pepper
• 1 (16 oz.) can kidney beans, drained and mashed
• 1/2 c. frozen corn (whole kernel)
• 4 (8-inch) tortillas
• 3/4 c. low-fat Cheddar cheese
• 1 c. salsa
• 1/4 nonfat sour cream
• cilantro, fresh

1. Coat a skillet with cooking spray.
2. Over medium heat, cook onion, bell pepper, jalapeno and garlic until tender.
3. Stir in cumin and pepper; cook 1 minute.
4. Remove from heat; add beans and corn.
5. Spread 1/2 cup bean mixture in each tortilla.
6. Roll up and place seam side down on baking sheet.
7. Bake at 425u0b0 for 8 minutes. Top each tortilla with salsa, sour cream, jalapeno and cilantro. Seven grams fat per serving.

vegetable cooking spray, onion, green pepper, jalapeno, clove garlic, cumin, black pepper, kidney beans, frozen corn, tortillas, lowfat, salsa, sour cream, cilantro

Taken from www.cookbooks.com/Recipe-Details.aspx?id=412340 (may not work)