Low Fat Chimichangas
|Canned black beans||16 Ounce, rinsed and drained (1 Can)|
|Canned stewed tomatoes||8 Ounce (1 Can)|
|Chili powder||3 Teaspoon|
|Dried oregano||1 Teaspoon|
|6 inch corn tortillas||24|
|Finely chopped green onion with tops||1 Cup (16 tbs)|
|Shredded jarlsberg cheese||6 Ounce (1 1/2 Cups, Lite™)|
Mix beans, tomatoes, chili powder and oregano in medium saucepan.
Cover and simmer 5 minutes.
Uncover and simmer 5 minutes longer, stirring and crushing some of beans with wooden spoon.
Warm tortillas according to package directions; keep warm.
Place 1 tablespoon bean mixture on center of each tortilla.
Sprinkle with rounded teaspoon onion, then rounded tablespoon cheese.
Fold opposite sides of tortillas over mixture, forming square packets.
Place folded sides down on nonstick skillet.
Repeat until all ingredients are used.
Cook, covered, over low heat 3 to 5 minutes until heated through and bottoms are crispy.Garnish as desired.