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Ingredients
- 1/2 cup chopped onions
- Vegetable cooking spray
- 1 (15 oz.) can kidney beans or pinto beans, drained and mashed
- 1/3 cup mild salsa
- 1 tablespoon chili powder
- 1/8 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1/4 cup reduced fat cream cheese
- 1/2 cup cubed avocado
- 1-1/2 teaspoons lemon juice
- 1 8.5 oz. package 6 " flour tortillas
- 1 medium size ref pepper cut into thin strips
- Commercial salsa
- Sour Cream
Preparation
Step 1
Cook onions in a nonstick skillet coated with cooking spray over medium heat, stirring constantly, until tender. Stir in mashed beans, salsa, and next 4 ingredients. Set aside bean mixture. Combine cream cheese, avocado, a teaspoon of lemon juice, spread about 2-1/2 teaspoons over one side of each tortilla, leaving an inch border around edge. Spread 2 tablespoons bean mixture over avocado mixture. Top with 2-3 pepper strips, and roll each tortilla up. Cut each tortilla roll into fourths, insert a wooden pick into each appetizer. Serve with salsa and sour cream.