Mexican Bean Sandwich 1 ts Vinegar
1/4 ts Chili powder (up to 1 tsp)
1/8 ts Onion powder
2 ts Salad dressing
3/4 c Pinto or kidney beans
3 tb Chopped celery
2 Flour tortillas
4 Slices tomato
2 Leaves lettuce
Use chili powder to your personal taste. Salad dressing should be low-fat
mayonnaise type. Beans should be cooked, drained, unsalted, chopped. (If
you use canned beans see the dietary changes below.)
Mix vinegar, chili powder and onion powder with salad dressing in bowl. Add
beans and celery; mix well. Soften tortillas in heated frying pan for about
1 1/2 minutes. Turn if necessary. Place half of bean filling onto each
tortilla near one edge. Top with lettuce and tomato. Roll up.
Makes 2 servings - one sandwich each. Mexican Bean Sandwich printer friendly version located here.
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