Guaco-Tacos

1 (14.5 ounce) can whole tomatoes, drained, rinsed, patted dry

2 roma tomatoes, quartered

1 onion, chopped, divided

1 clove garlic, coarsely chopped

¼ cup fresh cilantro

½ 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

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.