Bean Burritos(Makes 4 Servings)

• 2 c. cooked red kidney beans
• 1 tsp. canola oil
• 1/2 c. chopped onion
• 1/4 c. diced red or green bell 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 and drained
• 4 whole wheat flour tortillas
• 3/4 c. (3 oz.) soy cheese
• 1 c. medium salsa

1. Place the cooked kidney beans in a medium-sized bowl, and mash these to the desired consistency.
2. Coat a small nonstick skillet with canola oil, and place it over medium heat until hot.
3. Add the onion, red bell pepper and garlic; saute for 5 minutes or until the onion is tender.
4. Stir in the cumin, coriander and white pepper.
5. Cook for 1 minute, and remove from heat.
6. Add the onion mixture and corn to the beans; stir well.

cooked red kidney beans, canola oil, onion, red, clove garlic, ground cumin, ground coriander, white pepper, kernel corn, whole wheat flour tortillas, soy cheese, salsa

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456675 (may not work)