Ingredients

• 1 (14.5 ounce) can whole tomatoes, drained, rinsed, patted dry
• 2 roma tomatoes, quartered
• 1 onion, chopped, divided
• 1 clove garlic, coarsely chopped
• 1/4 cup fresh cilantro
• 1/2 jalapeno pepper
• salt and pepper to taste
• 4 avocados, halved with pits removed
• 12 (6 inch) whole wheat tortillas
• 1 (15 ounce) can kidney beans, rinsed and drained
• 2 cups torn romaine lettuce

Instructions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro, and jalapeno in a food processor. Chop roughly; do not puree.
3. Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
4. Spread tortillas in a single layer on baking sheet. Place in oven until warm, about 5 minutes. Spread tortillas with guacamole. Top with beans, salsa, and lettuce.