Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

8 md White corn tortillas 1 lg Ripe tomato, diced
1 cn (16 oz.) Fat-free refried 1 c Very thinly sliced cucumber
. beans 1/2 c Very thinly slice purple
1 c No-fat cheddar or Swiss . onion
. cheese 1 c No-fat sour cream
1 1/2 c Shredded lettuce 1/2 c Picante sauce, hot or mild

Preheat oven to 175 degrees. Heat nonstick skillet over medium-high
heat until hot. Place corn tortilla in skillet and heat for about 25
seconds on each side. Remove and place on a plate, then cover
tightly with foil and put into oven to hold for later use. Repeat
until eight tortillas are heated.

Spread refried beans on a warmed tortilla, then top with cheese and
other trimmings. Fold taco in half and eat as you would any soft
taco. Or, arrange ingredients and the warmed tortillas on the table
and let your guests make their own tacos.

Nutritional analysis per serving: 358 CALORIES; 2.5g FAT (0.7g SAT);
8mg CHOLESTEROL; 1,842mg SODIUM. Percentage of calories from fat: 6.

Adapted from "Cajun Healthy," by Jude Theriot (Pelican, $22.95) (as
reported by Robin Mathew in "The Detroit News," as seen in "The
Olympian," 3/22/95).

Typed for you by Iris Grayson
Submitted By IRIS GRAYSON On 03-26-95

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