Vegetable cooking spray
1/2 c  Onion -- chopped
1/4 c  Green pepper -- diced
1 ts Pickled jalapeno pepper --
Minced
1 ts Ground cumin
1/8 ts Ground white pepper
16 oz Can light red kidney beans
Drained and mashed
1/2 c  Frozen whole kernel corn --
Thawed and drained
4    8-inch flour tortillas
3/4 c  Shredded reduced fat sharp
Cheddar cheese
1 c  Commercial medium salsa
1/4 c  Nonfat sour cream
Alternative
Jalapeno pepper slices --
Opt
Fresh cilantro sprigs --
Opt

Coat a small nonstick skillet with cooking spray; place over medium heat
until hot. Add onion, green pepper, jalapeno pepper, and garlic; saute
until tender. Stir in cumin and white pepper. Cook 1 minute, stirring
constantly. Remove from heat; stir in mashed beans and corn. Spread 1/2
cup bean mixture evenly over surface of each tortilla. Sprinkle 3
tablespoons cheese down center of each tortilla. Roll up tortillas, and
place seam side down on a medium baking sheet. Bake at 425~ for 7 to 8
minutes or until thoroughly heated. For each serving, top each burrito with
1/4 cup salsa and 1 tablespoon sour cream. If desired, garnish with
jalapeno pepper slices and fresh cilantro sprigs. Yield: 4 servings (355
calories [20% from fat] per serving). Fat 7.8g (Sat 3.2g, Mono 2.6g, Poly
1.2g) Protein 18.5g Carbohydrate 57.1g Fiber 5.4g Cholesterol 14 mg Sodium
316mg