Melissa Booth
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-199

• 2 flour tortillas (6 inch diameter)
• 1/2 cup pinto or red kidney beans, mashed
• 1/4 tsp chili powder
• 1 cup chicken or cooked ground turkey, shredded
• 1 slice liteline cheese, chopped
• 1/2 cup lettuce, shredded
• 6 tomato slices
• 4 Tbsp onion, chopped
• 4 Tbsp bell pepper
• 4 Tbsp bottled salsa

Wrap tortillas in foil; heat in 350 degree oven for 5 minutes. Set aside. In small bowl, season beans with chili powder. Spread over warmed tortilla. Top with chicken and cheese. Broil 3 inches from heat to melt cheese. Top with lettuce and tomato.

Serve with onion, bell pepper, and salsa.

Yield: 2 servings. Calories: 213 per serving. Exchanges: 1 meat, 1 bread, 1 vegetable. Cholesterol: 41 Mg; SF: 2 Gm; Sodium: 350 Mg; PRO: 14 Gm; CHO: 28 GM; Fat: 5 Gm.

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