| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Mexican | Low-cal, Mexican | 8 | Servings |
INGREDIENTS
| 1 | 16-ounce black beans | |
| rinsed and drained | ||
| 1 | 8-ounce stewed tomatoes | |
| 2 | t | 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 |
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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