Title: Low-Fat Chimichangas
Categories: Mexican Lowcal
Yield: 8 Servings

1	cn	(16-ounce) black beans, rinsed and drained
1	cn	(8-ounce) stewed tomatoes
2	ts	Chili powder; to 3
1	ts	Dried oregano or Italian her
22		(6-inch) corn tortillas; to
1	c	Finely chopped green onion; including tops
1 1/2	c	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). Source: Orange County Register Newspaper

Posted by Dorothy Cross, Prodigy Food & Wine Board

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