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    9 pt. Vegetable Tortilla


    Source of Recipe


    www.weightwatchers.com "Karen Kuehn"

    List of Ingredients




    1/2 large avocado
    2 teaspoons lemon juice
    hot pepper sauce -- to taste
    1 1/4 cups tomato paste
    1/2 teaspoon ground cumin
    1 1/4 cups kidney beans, canned -- rinsed and drained
    1/2 teaspoon dried basil
    1/4 teaspoon garlic powder
    chili powder -- to taste
    1 tablespoon jalapeno peppers -- finely diced
    4 large flour tortillas
    1 1/2 cups lettuce -- shredded
    2 tomatoes -- sliced
    1/2 medium cucumber -- thinly sliced
    1/4 medium red onion -- finely diced
    2 ounces reduced fat cheddar cheese

    Recipe



    Mash the avocado and combine with the lemon juice and hot pepper sauce; set aside. In a separate bowl, mash together the kidney beans, tomato paste, cumin, basil, garlic and chili powder; stir in the jalapeno peppers. Heat in a microwave on high power. Layer each tortilla with the avocado and bean mixtures. Top with the lettuce, tomato,
    cucumber, onion and cheese.

    Serves 4.

    - - - - - - - - - - - - - - - - - - -
    Per serving: 459 Calories (kcal); 11g Total Fat; (20% calories from fat); 19g Protein; 76g Carbohydrate; 3mg Cholesterol; 1367mg Sodium
    Food Exchanges: 3 1/2 Grain(Starch); 1/2 Lean Meat; 4 Vegetable; 0 Fruit; 2 Fat; 0 Other Carbohydrates

    NOTES : TIP! Choose Florida avocados whenever possible. Ounce for ounce, Florida avocados have half the fat and two-thirds the calories of their California cousins.

 

 

 

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