1/2 c. chopped onion
vegetable oil cooking oil
1 (15 oz.) can kidney beans or pinto beans, drained
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
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.
This recipe is from an actual cookbook printed by Fundcraft Publishing!
1,000,000+ free recipes and free software at: Cookbooks.com!
Accuracy is believed to be good, but is not guaranteed.
This recipe posting is intended for personal use only. You can
print a copy for yourself and/or your friends, but you cannot publish
it or post it to any Internet or other public site without our permission.