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Categories:
cooked red kidney beans canola oil onion red clove garlic ground cumin ground coriander white pepper kernel corn whole wheat flour tortillas soy cheese salsa
Viewed: 26 - Published at: 6 years agoIngredients
- 2 c. cooked red kidney beans
- 1 tsp. canola oil
- 1/2 c. chopped onion
- 1/4 c. diced red or green bell pepper
- 1 clove garlic, minced
- 3/4 tsp. ground cumin
- 1/2 tsp. ground coriander
- 1/8 tsp. white pepper
- 1/2 c. frozen whole kernel corn, thawed and drained
- 4 whole wheat flour tortillas
- 3/4 c. (3 oz.) soy cheese
- 1 c. medium salsa
Method
- Place the cooked kidney beans in a medium-sized bowl, and mash these to the desired consistency.
- Coat a small nonstick skillet with canola oil, and place it over medium heat until hot.
- Add the onion, red bell pepper and garlic; saute for 5 minutes or until the onion is tender.
- Stir in the cumin, coriander and white pepper.
- Cook for 1 minute, and remove from heat.
- Add the onion mixture and corn to the beans; stir well.
