Try combining beans with raw vegetables and seasonings to make a tasty sandwich that's high in fiber and low in fat.

2 servings, 1 sandwich each. Per serving: Calories, 175; Total fat, 3 grams; Saturated fatty acids, 1 gram; Cholesterol, 1 milligram; Sodium, 53 milligrams. 1/4 to 1 tsp. chili powder 1/8 tsp. onion powder 2 tsp. salad dressing (mayonnaise type) 3/4 c. pinto or kidney beans, cooked, drained, unsalted, chopped (see Note) 3 tbsp. celery, chopped 2 flour tortillas 4 slices tomato 2 leaves lettuce

Mix vinegar, chili powder, and onion powder with salad dressing in bowl. Add beans and celery; mix well. Soften tortillas in heated frypan 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.

Note: Canned, drained pinto or red kidney beans may be used in place of cooked beans. Sodium will be 318 milligrams for pinto beans and 282 milligrams for kidney beans.