Jeweled Cheese Burritos
rec.food.recipes/Neris/1999
Makes 4 servings

2/3 cup diced red bell pepper
1/2 cup shredded carrot
3 tablespoons chopped cilantro
1 can (4 1/4 ounces) chopped, ripe Lindsay olives
2 tablespoons canned, chopped chiles
1 can (15 ounces) pinto beans, drained
1 1/2 teaspoons ground cumin
1 teaspoon dried, minced onion
1/4 teaspoon garlic salt
1/4 teaspoon ground coriander
4 (8-inch) flour tortillas
1 1/2 cups shredded, reduced-fat Monterey Jack cheese

In bowl, mix bell pepper, carrot, cilantro, olives and chiles; set aside. With food processor, puree beans with cumin, onion, salt and coriander, pulsing on and off, until almost smooth.

Heat oven to 375 degrees F.

To assemble burritos, spread bean mixture down center of each tortilla, dividing equally. Top each with 1/2 cup vegetable mixture and 1/4 cup cheese. Roll up filled tortillas and place seam sides up in shallow baking dish. Sprinkle with remaining cheese.

Cover with foil and bake 20 to 25 minutes until heated through and cheese is melted.