5 c. cooked pinto or kidney beans
4-5 cloves garlic, minced
3 med. chopped green peppers
1 1/2 tbsp. ground cumin
1 tbsp. ground coriander seeds
1/2 c. chopped black olives
1 1/3 c. grated sharp Cheddar cheese
1 c. grated Cheddar cheese
1 c. sour cream
1/4 c. vegetable oil
4 c. chopped onion
1/4 tsp. cayenne
1 c. corn
Salt
12 wheat tortillas
Vegetable oil
3 c. hot sauce

Drain the cooked beans and save the liquid. Saute the garlic and onions in oil for several minutes until onions are translucent. Add the peppers and all the spices and continue to saute until the peppers are tender. Cover the vegetables, remove from heat, and set aside.

Mash the beans with a potato masher and add enough reserved bean liquid to obtain the consistency of stiff mashed potatoes. Mix the mashed beans, sauteed vegetables, corn, olives and cheese. Salt mixture to taste. Preheat oven to 400 degrees.

Place each tortilla flat on counter. Spoon 1/2 to 3/4 cup of bean mixture onto half of the tortilla closest to you. Roll the tortillas from the bottom up, putting pressure on the filling so that it will be evenly distributed and will reach the open edges of the rolled tortillas.

Place the burritos, rolled edge down, in an oiled baking pan. Brush them with oil, cover with a damp cotton cloth, and bake, tightly covered in foil for 15 minutes. Uncover the pan, remove the cloth, and serve immediately or sprinkle the burritos with the additional grated cheese if desired and bake 5 minutes. Serve the burritos on heated plates. Top with hot sauce and sour cream.