Low-Fat Chimichangas Recipe - Cooking Index
Low-Fat Chimichangas Recipe - Cooking Index
| 1 | Black beans - rinsed and drained (16-ounce) | |
| 1 | Stewed tomatoes - (8-ounce) | |
| 2 teaspoons | 10ml | Chili powder - to 3 |
| 1 teaspoon | 5ml | Dried oregano or Italian her |
| 22 | Corn tortillas - to (6-inch) | |
| 1 cup | 62g / 2.2oz | Finely chopped green onion - including tops |
| 1 1/2 cups | 219g / 7.7oz | Shredded Carlsberg lite cheese |
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:
Albert La Prince, Mount Pleasant, SC
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