6 (8 inch) corn tortillas
Vegetable cooking spray
1/3 c. chopped onion
2 (16 oz.) cans red kidney beans, drained
2 pickled jalapeno peppers, seeded and chopped
1/4 c. water
1 sm. avocado, peeled, cut into chunks
1/2 c. seeded, chopped tomato
2 tbsp. chopped onion
2 tbsp. lime juice
1 tsp. salt
3 c. finely shredded romaine lettuce
1/4 c. (10 oz.) finely shredded reduced-fat Cheddar cheese
3 radishes, sliced
Southwestern Vinaigrette (recipe to follow)

Place tortillas on a baking sheet coated with cooking spray. Bake at 350 degrees for 6 minutes; turn tortillas over and bake an additional 6 minutes or until crisp. Cool completely.

Coat a medium saucepan with cooking spray; place over medium-high heat until hot. Add 1/3 cup chopped onion; saute until tender. Stir in peppers and water. Reduce heat; cook uncovered 15 minutes or until mixture becomes a thick paste, stirring occasionally and mashing beans with a wooden spoon. Set aside.

Place avocado in blender and process until smooth. Stir in tomato and next 3 ingredients. Set aside.

Place 1 tortilla, top with 1/2 cup lettuce. Spoon bean mixture evenly over lettuce; top evenly with avocado mixture. Sprinkle 2 teaspoons cheese over each. Top with radish. Serve with Southwestern Vinaigrette.

SOUTHWESTERN VINAIGRETTE:

1/2 c. no salt added mild salsa
2 tbsp. minced fresh cilantro
3 tbsp. lime juice
1 tbsp. white wine vinegar
1 tbsp. Dijon mustard
1/4 tsp. chili powder
1/4 tsp. pepper

Combine all ingredients. Stir well. Cover and chill 2 hours.