4 large Whole Wheat Tortillas
¼ Yellow Onion, diced
¼ cup Vegetable Broth or Water
Chili powder to taste (optional)
15 ounce can (or 2 cups cooked) Kidney or Pinto beans, rinsed and drained or use Low Fat Refried beans
¼ cup Mild Salsa
Black Olives, sliced
Red Bell Pepper, sliced
Corn Kernels, cooked
Lettuce Leaves, shredded
Carrots and/or Zucchini, grated
Wrap the tortillas in foil and warm them in the oven on low for about 10 minutes.
Meanwhile, sauté the onion in water or broth until softened, about 5 minutes.
Add the chili powder and cook for 1 minute.
Add the beans and salsa and cook until the beans are heated through. (If using refried beans add salsa and microwave until warm.)
Place the bean mixture in a food processor and purée until smooth. (Skip if using refried beans.)
Spread ¼ of the bean mixture on each tortilla. Top with remaining ingredients as desired. Roll up and serve.