Recipe - Low-Fat Chimichangas

1 cn (16ounce) black beans,
rinsed and drained
1 cn (8ounce) stewed tomatoes
2 teaspoon Chili powder; to 3
1 teaspoon Dried oregano or Italian her
22 (6inch) corn tortillas; to
1 cup Finely chopped green onion;
including tops
1 One half cup 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 nonstick 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