| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Mexican, Low-cal | 8 | Servings |
INGREDIENTS
| 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 her |
| 22 | (6-inch) corn tortillas; to | |
| 1 | c | Finely chopped green onion; including tops |
| 1 1/2 | c | Shredded Jarlsberg Lite chee |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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