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Mexican Bean Sandwich


This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat.

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber


1 teaspoon vinegar
1/4-1 teaspoons chili powder
to taste
teaspoon onion powder
2 teaspoons salad dressing
¾ cup pinto beans
or kidney
3 tablespoons celery
2 each flour tortillas
4 slices tomatoes
2 each 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 1½ 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 9321% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 2%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 357mg 15%
Total Carbohydrate 5g 5%
Dietary Fiber 4g 18%
Sugars g
Protein 9g
Vitamin A 2% Vitamin C 2%
Calcium 4% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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