*  Exported from  MasterCook  *
 
                            LOW-FAT CHIMICHANGAS
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Mexican                          Low-cal
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       cn           (16-ounce) black beans,
                         -rinsed and drained
    1       cn           (8-ounce) stewed tomatoes
    2       ts           Chili powder -- to 3
    1       t            Dried oregano or Italian her
   22                    (6-inch) corn tortillas -- to
    1       c            Finely chopped green onion
                         -including tops
    1 1/2   c            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
  
 
 
                    - - - - - - - - - - - - - - - - - -