| 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
A Message from our Provider:
“Some people are kind, polite, and sweet-spirited – until you try to sit in their pews.”