| 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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