Black Bean Burritos

• 4 Tablespoons Canola Oil
• 2 whole Small Onions, Chopped
• 1 whole Red Bell Pepper, chopped
• 3 teaspoons Minced Garlic
• 2 cans (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 can Rotel Tomatoes With Green Chiles, 10 Ounce Can
• 1 can (4 Oz. Size) Chopped Green Chiles
• 23 cups Whole Kernel Corn (frozen Is Great)
• 1/2 teaspoons Cumin
• 1/2 teaspoons Chili Powder
• 8 ounces, weight Cream Cheese
• 1 teaspoon Salt
• 2 cups Shredded Cheese (cheddar Or Mexican Blend)
• 6 whole Tortillas (garlic And Herb Are Delicious)

1. Heat oil in a large skillet over medium heat.
2. Place onion, bell pepper and garlic in skillet, cook for about 3 minutes stirring occasionally.
3. Pour beans, tomatoes, chilies, corn and spices into skillet, cook 5 minutes, stirring occasionally.
4. Cut cream cheese into cubes and add to skillet with salt.
5. Cook for 2 minutes (or until melted) stirring occasionally.
6. Spoon mixture evenly down center of warmed tortilla, top with cheese and roll tortillas up.
7. Serve immediately.

canola oil, onions, red bell pepper, garlic, black beans, tomatoes, green chiles, kernel, cumin, chili powder, weight cream cheese, salt, shredded cheese, garlic

Taken from tastykitchen.com/recipes/main-courses/black-bean-burritos/ (may not work)