3 (1 lb.) cans pinto or kidney beans, undrained
4 c. onions, chopped
5 cloves garlic, minced
1/4 c. (or less for less fat) vegetable oil
1 1/2 c. green peppers, chopped
1 1/2 tbsp. ground cumin
1 tbsp. ground coriander
1 c. whole kernel corn
1/2 c. black olives, chopped
1 1/3 c. sharp Cheddar cheese, grated
Salt to taste
12 flour tortillas (6 inches)

Saute onion and garlic in oil, add green peppers, cumin, and coriander. Saute, stirring until peppers are tender. Cover and set aside. In a large bowl, mash beans. Leave some beans whole and slightly crushed for texture. Add sauteed vegetables, corn, olives, and cheese, mix well. Add salt to taste. Place tortilla flat on a large plate.

Spoon 1/2-3/4 cup mixture onto tortilla half closest to you. Roll. Place burritos seam side down on oiled cookie sheet. Brush with oil. Cover with damp cloth and lightly wrap with foil. Bake in preheated 400 degree oven for 15-20 minutes. Remove cloth and foil. Sprinkle with additional cheese, if desired, and bake 5 minutes more. Makes 12.