1 can (16 oz.) cannellini or white kidney beans, rinsed and drained
2 cans (5 oz. ea.) tuna in spring water, drained and flaked
1/4 cup Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil
2 teaspoons lemon juice
1/4 teaspoon salt
4 (8-in.) fajita size flour tortillas
4 slices mozzarella or provolone cheese
1 cup baby spinach leaves
How to Make It
Lightly mash beans in medium bowl. Stir in tuna, Hellmann's® or Best Foods® Mayonnaise Dressing with Olive Oil, lemon juice and salt. Evenly spread tuna salad onto 2 tortillas, then top with cheese, spinach and remaining tortillas.
Cook in 10-inch nonstick skillet lightly sprayed with nonstick cooking spray over medium heat, turning once, 5 minutes or until golden and cheese is melted. Cut into wedges.
Cost per recipe*: $
Cost per serving*: $
*Based on average retail prices at national supermarkets