Low-Fat Chimichangas
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INGREDIENTS 1 can (16-ounces) black beans, rinsed and drained
1 can (8-ounce) stewed tomatoes
2 teaspoons chili powder, more to taste
1 teaspoon dried oregano or Italian seasoning
22 (6-inch) corn tortillas
1 cup finely chopped green onions, including tops
1-1/2 cups shredded Jarlsberg Lite cheeseMix beans, tomatoes, chili powder and oregano in saucepan. Cover and simmer 5 minutes. Uncover, and simmer, stirring and crushing some of the beans against the side of the pot, 5 minutes longer. Set aside.
Warm tortillas according to package directions and keep warm under a hot, damp cloth.
Place 1 tablespoon of bean mixture into 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.
Serve at once or keep warm on a covered warming tray.