Vegitarian Burritos

5 cups canned kidney or pinto beans
4 to 5 garlic cloves, minced
4 cups chopped onions
3 chopped, medium sized green peppers
1½ tablespoons ground cumin
1 tablespoon ground coriander
1 cup thawed, frozen corn
½ cup chopped black olive
¼ teaspoon cayenne, or to taste (optional)
1 1/3 cups grated sharp cheddar cheese (Cabot sharp is the best)
Salt to taste
Wheat tortillas (I like the 6 to8 inch size)
Sour cream
Salsa

Drain and rinse the canned beans.  Keep some liquid for mashing.  Mash the beans in a pan, add some saved liquid to get it to the consistency of mashed potatoes.
Take a very large frying pan and  saute the onions and garlic for several minutes in about ¼ cup  vegeatable oil until the onions are translucent.
Add the peppers and all of the spices and continue to saute until the peppers are tender. Add the mashed beans, corn, olives and cheese
and continue to heat in the pan until all is hot and well mixed. Now you  are done with the filling.

Optionally, you can lightly fry the tortillas before using.  I like to do that so they don’t have a doughy texture.  Don’t over-fry – you want to keep them flexible.
Take an appropriate amount of filling and spread in the center of a tortilla.  Spread  a tablespoon or so of salsa over the filling.  Roll up the tortilla.
Top the roll with a little grated cheddar.  Heat individually in microwave oven or heat several together in oven.  Top with a dollop of sour cream and serve.

Filling freezes well.