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Ingredients

1 (14.5 ounce) can whole tomatoes, drained, rinsed, patted dry 2 roma tomatoes, quartered 1 onion, chopped, divided 1 clove garlic, coarsely chopped ¼ cup fresh cilantro ½ jalapeno pepper salt and pepper to taste 4 avocados, halved with pits removed 12 (6 inch) whole wheat tortillas 1 (15 ounce) can kidney beans, rinsed and drained 2 cups torn romaine lettuce

Nutrition Info

455 calories carbohydrate: 70.1 g cholesterol: : - fat: 21.1 g fiber: 19.1 g protein: 13.8 g saturatedFat: 3 g servingSize: - sodium: 604.2 mg sugar: 4.9 g transFat: : - unsaturatedFat: : -

Preheat an oven to 350 degrees F (175 degrees C).
Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro, and jalapeno in a food processor. Chop roughly, do not puree.
Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
Spread tortillas in a single layer on baking sheet. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa, and lettuce.

6 servings

Guacamole, beans, and homemade salsa combine to make a light, flavorful alternative to traditional tacos.