RECIPE FROM "SANDY'S
Bean Burrito Appetizers
1/2 cup chopped onion
1 (15-ounce) can kidney beans or pinto beans, drained and mashed
1/3 cup mild salsa
1 tablespon chili powder
1/8 teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon pepper
1/4 cup cream cheese
1/2 cup cubed avocado
1-1/2 teaspoons lemon juice
1 (8.5-ounce) package 6-inch flour tortillas
1 medium-size red bell pepper, cut into very thin strips
Cook onion in a nonstick skillet coated with cooking spray over medium heat, stirring constantly, until tender
Stir in mashed beans, salsa, and next 4 ingredients. Set aside bean mixture.
Combine cream cheese, avocado and lemon juice; spread about 2-1/2 teaspoons over one side of each tortilla, leaving a 1/2-inch border around edge. Spread 2 tablespoons bean mixture over the avocado mixture. Top with 2 or three pepper strips and roll each tortilla up.
Cut each tortilla roll into fourths; insert a wooden pick into each appetizer.
Serve with salsa and sour cream on the side.
Makes 40 appetizers