Yield: 8 servings
|1 can||(16-ounce) black beans, rinsed and drained|
|1 can||(8-ounce) stewed tomatoes|
|2 teaspoons||Chili powder; to 3|
|1 teaspoon||Dried oregano or Italian her|
|22||(6-inch) corn tortillas; to|
|1 cup||Finely chopped green onion; including tops|
|1½ cup||Shredded Jarlsberg Lite chee|
Procedure: Mix beans, tomatoes, chili powder and oregano in saucepan.
Cover and simmer 5 minutes. Uncover and simmer, stirring and crushing some of the beans against side of pot, 5 minutes longer. Set aside.
Warm tortillas per package directions and keep warm under a hot, damp cloth. Place 1 tablespoon of bean mixture on center of each tortilla.
Sprinkle with a rounded teaspoon of onion, then a tablespoon of cheese. Fold opposite sides of tortillas on top of mixture twice, forming square packets. Place fold sides down on non-stick pan.
Repeat until all ingredients are used. Cook over low heat, covered, 3 to 5 minutes until heated through and bottoms are crispy.
Presentation: Serve at once or keep warm on a covered warming tray.
Yield: Makes 6 to 8 servings (22 to 24 pieces). Source: Orange County Register Newspaper
Posted by Dorothy Cross, Prodigy Food & Wine Board