|4 flour tortillas||1 can fat-free refried beans|
|½ tsp. chili powder||¼ tsp. ground cumin|
|1 can no-salt-added kidney beans||1 c. shredded pepper Jack cheese|
|1 avocado||1 c. salsa|
|3 c. Shredded lettuce||limes|
1. Arrange oven racks in top and bottom thirds of oven. Preheat oven to 475 degrees F. Spray 2 large cookie sheets with nonstick cooking spray; place 2 tortillas on each.
2. Combine refried beans, chili powder, and ground cumin; spread on tortillas. Top with kidney beans, shredded pepper Jack cheese, and avocado slices.
3. Bake 12 minutes or until tortillas are crisp around edges, switching racks halfway through cooking. Top with chunky salsa and shredded romaine lettuce. Serve with limes.