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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


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).













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