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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. 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. |