Ingredients

4 Large whole wheat tortillas 

1 Teaspoon canola oil

1/4 Yellow onion, diced

Chili powder to taste (optional)

1 (16-oz) Can kidney or pinto beans, rinsed and drained

1/4 Cup mild salsa

For Topping

Sliced black olives

Cherry tomatoes

Red bell pepper strips

Cooked corn kernels

Shredded Lettuce leaves

Grated carrots

How to prepare

Wrap the tortillas in foil, and warm them in the oven for about 10 minutes.

Meanwhile, heat the oil in a skillet over medium heat. Saute the onion until softened, about five minutes. Add chilly powder and cook for one 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 your kids make faces on the tortillas using the vegetables: for instance, sliced black olives for eyes, a cherry tomato for the nose, red pepper slices for lips, corn kernels for teeth, and shredded lettuce or grated carrots or hair.

Yield

Four Servings