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                           LOW-FAT CHIMICHANGAS

Recipe By     : 
Serving Size  : 8    Preparation Time :0:00
Categories    : Mexican                          Low-cal

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       cn           (16-ounce) black beans,
                        -rinsed and drained
   1       cn           (8-ounce) stewed tomatoes
   2       ts           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

  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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