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1/2 c. chopped onion
vegetable oil cooking oil
1 (15 oz.) can kidney beans or pinto beans, drained
and mashed
1/3 c. mild salsa
1 Tbsp. chili powder
1/8 tsp. garlic powder
1/8 tsp. salt
1/8 tsp. pepper
1/4 c. reduced-fat cream cheese
1/2 c. cubed avocado
1 1/2 tsp. lemon juice
1 (8 1/2 oz.) pkg. flour tortillas
1 medium red pepper, cut into strips
commercial salsa
nonfat sour cream

Cook onions in nonstick frypan with cooking spray until
tender. Stir in mashed beans and next 5 ingredients. Set aside.

Combine cream cheese, avocado and lemon juice. Spread about 2
1/2 teaspoons over each tortilla, leaving a 1/2-inch border around
edge. Spread 2 tablespoons of bean mixture over avocado mixture.
Top with 2 or 3 red pepper strips and roll up. Cut each tortilla
into 4ths. Insert a wooden spoon into each appetizer. Serve with
salsa and sour cream. Yields 40 appetizers.

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