Bean and Corn Burritos

Here's a wonderful, inexpensive recipe that is full of fiber and protein.  The ultimate Bean and Corn Burrito is one of the finest recipes in my collection.  Packed with a great array of flavors, you'll be pleasantly surprised when this dish is completed.  This recipe is a must with use of this type of tortilla as the corn flavor blends delightfully with the main ingredients. 

Remember, you must lightly warm or fry corn tortillas as the flavor and texture become enhanced.  Never serve them cold.

2 cups canned kidney beans
2 cups frozen corn
2 tsp. oil
1 medium onion chopped
2 cloves garlic
1/2 red pepper chopped
1/2 green pepper chopped
dash of hot sauce or 1 jalapeño pepper chopped and seed removed.  (Use gloves)
1 tsp. dried oregano
2 tbs. chopped cilantro
1 tsp. salt
1 tsp. sugar
1 lb. corn tortilla
Additional oil for frying
1 cup cheddar cheese

Cook onion, garlic, and peppers in oil.  Add kidney beans.  Cover and cook on low/medium for 15-20 minutes.  Mash beans slightly to add some texture.  Add corn and cook additional 10 min.  Add rest of the ingredients, cook  additional 5 min.  Set aside

In a fry pan add additional oil and lightly fry corn tortilla.  You can warm tortilla in pan without oil and use a tad of cooking spray. Cook 1 minute per side.

Fill tortillas as they come off pan with 2 tablespoon of bean mixture, and top with cheese.  A wonderful side salad is a great accompaniment.