Categories: Beans, Mexican 
      Yield: 2 servings 
  
      1 ts Vinegar                             3 tb Chopped celery 
    1/4 ts Chili powder (up to 1 tsp)          2    Flour tortillas 
    1/8 ts Onion powder                        4    Slices tomato 
      2 ts Salad dressing                      2    Leaves lettuce 
    3/4 c  Pinto or kidney beans           
  
  Mexican Bean Sandwich 
   
  Use chili powder to your personal taste.  Salad dressing should be low-fat 
  mayonnaise type.  Beans should be cooked, drained, unsalted, chopped. (If 
  you use canned beans see the dietary changes below.) 
   
  Mix vinegar, chili powder and onion powder with salad dressing in bowl. Add 
  beans and celery; mix well.  Soften tortillas in heated frying pan for 
  about 1 1/2 minutes. Turn if necessary. Place half of bean filling onto 
  each tortilla near one edge. Top with lettuce and tomato. Roll up. 
   
  Makes 2 servings - one sandwich each. 
   
  Per serving: 175 calories, 3 g fat (15%), 1 mg cholesterol, 53 mg sodium. 
   
  If using canned drained beans, sodium will be 318 mg for pinto beans and 
  282 mg sodium for kidney beans. 
   
  This combination of raw vegetables and seasonings makes a tasty sandwich 
  that's high in fiber and low in fat. 
   
  From: Lifetime Health Letter, Univ of Tx Health Science Center, Houston Tx 
  Posted by Grandma Sheila (Exner) July 1991