Low-Fat Chimichangas

Name: Low-Fat Chimichangas
Ingredients: 16 ounces black beans can, rinsed, drained; 8 ounces tomatoes can, stewed; 2-3 teaspoons chili powder; 1 teaspoon oregano dried or italian herbs; 22 each corn tortillas (6-inch) 6 inch; 1 cup scallions, spring or green onions finely chopped, including tops; 1 1/2 cup jarlsberg cheese lite, shredded

7 ingredients

13 steps

Ingredients

16 ounces black beans can, rinsed, drained
8 ounces tomatoes can, stewed
2-3 teaspoons chili powder
1 teaspoon oregano dried or italian herbs
22 each corn tortillas (6-inch) 6 inch
1 cup scallions, spring or green onions finely chopped, including tops
1 1/2 cup jarlsberg cheese lite, shredded

Directions

1

Mix beans, tomatoes, chili powder and oregano in saucepan.
2

Cover and simmer 5 minutes.
3

Uncover and simmer, stirring and crushing some of the beans against side of pot, 5 minutes longer.
4

Set aside.
5

Warm tortillas per package directions and keep warm under a hot, damp cloth.
6

Place 1 tablespoon of bean mixture on center of each tortilla.
7

Sprinkle with a rounded teaspoon of onion, then a tablespoon of cheese.
8

Fold opposite sides of tortillas on top of mixture twice, forming square packets.
9

Place fold sides down on nonstick pan.
10

Repeat until all ingredients are used.
11

Cook over low heat, covered, 3 to 5 minutes until heated through and bottoms are crispy.
12

Serve at once or keep warm on a covered warming tray.
13

Yield: Makes 6 to 8 servings (22 to 24 pieces).