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    Chimichangas


    Source of Recipe


    Marla

    List of Ingredients




    Low Fat Chimichangas



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

    Recipe





    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.

 

 

 


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