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