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Ingredients
- 6 (8 inch) corn tortillas
- Vegetable cooking spray
- 1/3 c. minced onion
- 2 (16 ounce) cans red kidney beans, liquid removed
- 2 pickled jalapeno peppers, seeded and minced
- 1/4 c. water
- 1 sm. avocado, peeled, cut into chunks
- 1/2 c. seeded, minced tomato
- 2 T minced onion
- 2 T lime juice
- 1 teaspoon salt
- 3 c. finely shredded romaine lettuce
- 1/4 c. (10 ounce) finely shredded reduced-fat Cheddar cheese
- 3 radishes, sliced
- Southwestern Vinaigrette (recipe to follow)
- 1/2 c. no salt added mild salsa
- 2 T chopped fresh cilantro
- 3 T lime juice
- 1 T white wine vinegar
- 1 T Dijon mustard
- 1/4 teaspoon chili pwdr
- 1/4 teaspoon pepper
Directions
- Place tortillas on a baking sheet coated with cooking spray. Bake at 350 degrees for 6 min; turn tortillas over and bake an additional 6 min or possibly till crisp. Cool completely.Coat a medium saucepan with cooking spray; place over medium-high heat till hot. Add in 1/3 cup minced onion; saute till tender. Stir in peppers and water. Reduce heat; cook uncovered 15 min or possibly till mix becomes a thick paste, stirring occasionally and mashing beans with a wooden spoon. Set aside.
- Place avocado in blender and process till smooth. Stir in tomato and next 3 ingredients. Set aside.
- Place 1 tortilla, top with 1/2 cup lettuce. Spoon bean mix evenly over lettuce; top evenly with avocado mix. Sprinkle 2 tsp cheese over each. Top with radish. Serve with Southwestern Vinaigrette.
- Put together all ingredients. Stir well. Cover and refrigerate 2 hrs.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1990g | |
| Calories 2771 | |
| Calories from Fat 1068 | 39% |
| Total Fat 121.23g | 152% |
| Saturated Fat 64.36g | 257% |
| Trans Fat 0.0g | |
| Cholesterol 298mg | 99% |
| Sodium 7528mg | 314% |
| Potassium 4220mg | 121% |
| Total Carbs 286.55g | 76% |
| Dietary Fiber 78.3g | 261% |
| Sugars 29.78g | 20% |
| Protein 143.71g | 230% |
