Low-fat chimichangas

Yield: 8 servings

Measure Ingredient
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

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