Serves 4

Serves 4

2 tablespoons cider vinegar
1 tablespoon canola oil
2 teaspoons chipotle chile canned in adobo, finely chopped
1/4 teaspoon salt
2 cups red cabbage, shredded
1 medium carrot, shredded
1/4 cup fresh cilantro, chopped
1 can white beans, canned, rinsed and drained
1 avocado
2 tablespoons red onion, minced
1/2 cup sharp cheddar cheese, shredded
4 whole wheat tortillas

Whisk vinegar, oil, chipotle chile and salt in a medium bowl. Add cabbage, carrot and cilantro; toss to combine.

Mash beans and avocado in another bowl with a potato masher or fork. Stir in cheese and onion.
To assemble: Spread about 1/2 cup of the bean mixture on a tortilla and top with about 2/3 cup of the slaw. Roll up.

Nutrition Information:408 calories, 19 g fat, 629 mg sodium, 50 g carbohydrates, 14 g protein, 8 g fiber