1 (about 15 oz.) can low-sodium kidney beans, drained and rinsed
3/4 tsp. chili powder
3 flour tortillas (each about 8 inches in diameter)
3/4 c. each chopped lettuce and tomato
3 tbsp. chopped onion
6 tbsp. chopped onion
6 tbsp. shredded Jack cheese

In a small bowl, mash beans with a potato masher; add chili powder. Set aside.

To make each taco, pierce a tortilla in several places with a fork. Brush lightly with water on both sides. Place tortilla between 2 paper towels and set on a dinner plate. Microwave on High (100%) for 45 seconds to 1 1/2 minutes or until tortilla is dry to the touch and almost crisp; do not over cook or tortilla may become too hard (it firms as it cools). Remove from oven and discard paper towels; wipe plate dry. Return tortilla to plate.

Spread 1/4 cup of the mashed beans over tortilla to within 1/2 inch of edges. Top with 1/4 cup each of the lettuce and tomato, then sprinkle with 1 tablespoon of the onion and 2 tablespoons of the cheese. Return to microwave; microwave on High (100%) for 1 to 1 1/2 minutes or until cheese is melted. Cut into wedges if desired; serve immediately. Repeat with remaining tortillas. Makes 3 servings.