Bean and Corn Burritos

Coat a non-stick pan with cooking oil spray


1 tbls. + 1 tsp. olive oil
¼ cup chopped onion
¼ cup chopped green pepper
1 clove minced garlic
1 tsp. minced jalapeno pepper (more if you like it hotter)
1/8 tsp. black pepper
1 tsp. ground cumin

Heat until sweated.  Remove from burner.

In a bowl, combine:

1 16oz can of black beans, drained, and mashed
½ cup corn nibblets (not mashed)

Combine beans/corn and pan ingredients.  Return to heat throughout.

Spread ¼ mixture lengthwise across a 6 inch flour tortilla.  Prepare 4 tortillas.

Sprinkle 1 tbls. Shredded white cheese down center of each tortilla.

Roll up and place seam down onto a piece of aluminum foil.  Wrap up each burrito.

Bake at 425 for 4-5 minutes until heated. 

Unwrap (or each in wrap, rolling down foil as you go) and top with salsa.

Serves 4Each burrito is 4 points