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Low-fat chimichangas

Yield: 8 servings

Ingredients:

• 1 cn (16-ounce) black beans
• 22 (6-inch) corn tortillas; to -rinsed and drained 1 c Finely chopped green onion;
• 1 cn (8-ounce) stewed tomatoes -including tops
• 2 ts Chili powder; to 3 1 1/2 c Shredded Jarlsberg Lite chee
• 1 ts Dried oregano or Italian her

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

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