Taco Salad With Hearty Meat Sauce

• 1/2 cup drained canned kidney beans
• 1/2 teaspoon seeded, chopped jalapeno pepper
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• 2 (6-inch) flour tortillas
• 3 cups shredded lettuce
• 1/2 cup chopped tomato
• 1/4 cup chopped avocado
• 2 tablespoons chopped green onions
• 1/4 cup (1 ounce) shredded reduced-fat Cheddar cheese
• 2 tablespoons nonfat sour cream alternative

1. Combine first 5 ingredients in a small saucepan. Bring to a boil; reduce heat, and simmer, uncovered, 25 minutes, stirring frequently.
2. Cut each tortilla into 6 wedges. Place wedges on an ungreased baking sheet. Bake at 350u0b0 for 5 minutes on each side or until crisp and golden. Set aside.
3. Place lettuce evenly on 2 salad plates. Spoon meat mixture evenly over lettuce. Sprinkle 1/4 cup tomato, 2 tablespoons avocado, and 1 tablespoon green onions around the edge of each salad. Sprinkle cheese evenly over meat mixture. Top each salad with 1 tablespoon sour cream. Serve with tortilla wedges.

kidney beans, jalapeno pepper, ground cumin, chili powder, flour tortillas, shredded lettuce, tomato, avocado, green onions, cheddar cheese, nonfat sour cream alternative

Taken from www.myrecipes.com/recipe/taco-salad-with-hearty-meat-sauce (may not work)