Low-Fat Chimichangas

Course : Beans
Serves: 8
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16 ounces black beans -- rinsed and drained
1 can stewed tomatoes -- (8-ounce)
2 teaspoons chili powder -- to 3
1 teaspoon dried oregano or Italian her
22 tortillas corn tortillas -- to (6-inch)
1 cup finely chopped green onion -- including tops
1 1/2 cups shredded Carlsberg lite cheese

Preparation / Directions:

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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