Guaco Tacos

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

Directions

    Preheat an oven to 350 degrees F (175 degrees C).
    Combine the canned tomatoes, fresh tomatoes, 1/2 of the onion, garlic, cilantro, and jalapeno in a food processor. Chop roughly; do not puree.
    Combine the pulp of the avocados and the remaining onion in a large bowl. Mash until almost smooth. Season with salt and pepper.
    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.

Footnotes

    Cook's Note:
    Substitute black beans for the kidney beans, if you prefer.