Low Fat Chimichangas
Ingredients| 1 can (16-ounce) black beans, rinsed and, drained 1 can (8-ounce) stewed tomatoes 2 tsp chili powder, to 3 1 tsp dried oregano or italian her 22 (6-inch) corn tortillas, to 1 cup finely chopped green onion, including tops 1 1/2 cup shredded jarlsberg lite chee |
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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
Servings:
8
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