4 large whole wheat tortillas
1 tsp. canola oil
1/4 yellow onion, diced
Chili powder to taste (optional)
1 1-lb. can (or 2 cups cooked) kidney or pinto beans, rinsed and drained
1/4 cup mild salsa
Toppings: Sliced black olives
Red bell pepper strips
Cooked corn kernels
Shredded lettuce leaves
• Wrap the tortillas in foil and warm them in the oven on low for about 10 minutes.
• Meanwhile, heat the oil in a medium skillet over medium heat. SautË the onion 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.
• Place the bean mixture in a food processor and puree until smooth.
• Spread 1/4 of the bean mixture on each tortilla. 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).
Makes 4 servings