4 large Whole Wheat Tortillas
¼ Yellow Onion, diced
¼ cup Vegetable Broth or Water
Chili powder to taste (optional)
1 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.
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 1/4 of the bean mixture on each tortilla. Top with remaining ingredients.
Let kids make faces on the tortillas using the vegetables (e.g. sliced black olives for eyes, cherry tomatoes for noses, red pepper slices for lips, corn kernels for teeth, and shredded lettuce or grated carrots for hair).
Roll up and serve.