Bean And Corn Burritos - cooking recipe

Ingredients

vegetable cooking spray
1/2 c. chopped onion
1/4 c. chopped green pepper
1 tsp. chopped jalapeno
1 clove garlic, minced
1 tsp. cumin
1/8 tsp. black pepper
1 (16 oz.) can kidney beans, drained and mashed
1/2 c. frozen corn (whole kernel)
4 (8-inch) tortillas
3/4 c. low-fat Cheddar cheese
1 c. salsa
1/4 nonfat sour cream
cilantro, fresh

Preparation

Coat a skillet with cooking spray.
Over medium heat, cook onion, bell pepper, jalapeno and garlic until tender.
Stir in cumin and pepper; cook 1 minute.
Remove from heat; add beans and corn.
Spread 1/2 cup bean mixture in each tortilla.
Roll up and place seam side down on baking sheet.
Bake at 425\u00b0 for 8 minutes. Top each tortilla with salsa, sour cream, jalapeno and cilantro. Seven grams fat per serving.