* Exported from MasterCook *

                          Vegetable Tortilla

Recipe By     : www.weightwatchers.com
Serving Size  : 4     Preparation Time :0:00
Categories    : Beans 9 Points Per Serving

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     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

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.

Description:
  "9 Points Per Serving"
Source:
  "Karen Kuehn"

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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.