Recipe for Mexican Bean Sandwich

1.00	ts	Vinegar
0.25	ts	Chili powder (up to 1 tsp)
0.12	ts	Onion powder
2.00	ts	Salad dressing
0.75	c	Pinto or kidney beans
3.00	tb	Chopped celery
2.00		Flour tortillas
4.00		Slices tomato
2.00		Leaves lettuce

Instructions:
Mexican Bean Sandwich Use chili powder to your personal taste.
Salad dressing should be low-fat mayonnaise type.
Beans should be cooked, drained, unsalted, chopped.
(If you use canned beans see the dietary changes below.
) Mix vinegar, chili powder and onion powder with salad dressing in bowl.
Add beans and celery; mix well.
Soften tortillas in heated frying pan for about 1 1/2 minutes.
Turn if necessary.
Place half of bean filling onto each tortilla near one edge.
Top with lettuce and tomato.
Roll up.
Makes 2 servings - one sandwich each.
Per serving: 175 calories, 3 g fat (15%), 1 mg cholesterol, 53 mg sodium.
If using canned drained beans, sodium will be 318 mg for pinto beans and 282 mg sodium for kidney beans.
This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat.

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