Mexican bean sandwich

Yield: 2 servings

Measure Ingredient
1 teaspoon Vinegar
¼ teaspoon Chili powder (up to 1 tsp)
⅛ teaspoon Onion powder
2 teaspoons Salad dressing
¾ cup Pinto or kidney beans
3 tablespoons Chopped celery
2 \N Flour tortillas
4 \N Slices tomato
2 \N Leaves lettuce

Mexican Bean Sandwich

Use chili powder to your personal taste. Salad dressing should be low-fat mayonnaise type. Beans should be cooked, drained, unsalted, chopped. (If you use canned beans see the dietary changes below.) Mix vinegar, chili powder and onion powder with salad dressing in bowl. Add beans and celery; mix well. Soften tortillas in heated frying pan for about 1½ minutes. Turn if necessary. Place half of bean filling onto each tortilla near one edge. Top with lettuce and tomato. Roll up.

Makes 2 servings - one sandwich each.

Per serving: 175 calories, 3 g fat (15%), 1 mg cholesterol, 53 mg sodium.

If using canned drained beans, sodium will be 318 mg for pinto beans and 282 mg sodium for kidney beans.

This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat.

From: Lifetime Health Letter, Univ of Tx Health Science Center, Houston Tx Posted by Grandma Sheila (Exner) July 1991

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