Yield:
8 ServingsIngredients:
| 1 | cn | (16-ounce) black beans, rinsed and drained |
| 1 | cn | (8-ounce) stewed tomatoes |
| 2 | ts | chili powder; to 3 |
| 1 | ts | Dried oregano or Italian herbs |
| 22 | (6-inch) corn tortillas; | |
| 1 | c | Finely chopped green onions onion; including tops |
| 1 1/2 | c | Shredded Jarlsberg Lite cheese |
Preparation for Low Fat and Healthy Chimichangas Recipe:
Procedure: Mix beans, tomatoes, chili powder and oregano in saucepan. Coverand 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.
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