Bean-And-Corn Burritos - cooking recipe

Ingredients

1 c. chopped onions
1/2 tsp. garlic powder
1 (14 oz.) can tomatoes, drained
3/4 tsp. ground cumin
1/8 tsp. chili powder
1 can kidney beans, drained
1 (4 oz.) can chopped mild green chilies
1 c. frozen corn
3 oz. Monterey Jack cheese, shredded
4 flour tortillas

Preparation

Saute onions in a little margarine for 3 to 4 minutes.
Add garlic powder, tomatoes, cumin, beans and chilies.
Stir often. Simmer for 5 minutes.
Add corn and cook 2 minutes more.
Place a tortilla on a plate. Mound the chili mixture (about 3/4 cup) onto the tortilla.
Top with about 1/4 of the cheese.
Roll tortilla and put seam side down.
You may microwave about 30 seconds to melt cheese.