Bean Chalupas (low fat)
From The American Institute for Cancer Research

12 corn tortillas
1 (14 oz.) can pinto beans, drained
1 cup diced onion
1/4 tsp. chill powder
1/2 cup low-fat ricotta cheese
1/2 cup picante sauce
1/2 tsp. garlic
Salt and pepper to taste
2 cups red onion, julienne strips
3 cups Romaine lettuce, thinly sliced
2 cups iceberg lettuce, thinly sliced
4 oz. low-fat cheddar cheese, grated
1 cup diced tomatoes
6 large radishes, thinly sliced

Spray tortillas on both sides with cooking spray and place them directly on the oven rack to bake for 10 minutes at 350 degrees. Remove from the oven and set aside.

Drain the pinto beans. Coat a medium skillet generously with cooking spray and saute the onion over medium heat, stirring constantly, until lightly browned. Put the onion, along with the beans, chili powder, cheese and picante sauce, in a food processor or blender and process to a chunky pureé. Return the mixture to the same skillet over medium heat. Add garlic, salt, and pepper to taste and heat until bubbling and hot. Set aside.

In a separate skillet coated with cooking spray, sauté the red onion over medium heat, until lightly browned. Set aside. Assemble the chalupas by spreading about 2 tablespoons of the beans on each tortilla, and topping them with the lettuce, onion, cheese, tomatoes, and radish.

Each of the twelve chalupas contains 165 calories and 4 grams of fat.