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
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | teaspoon |
vinegar
|
|
| 1/4-1 | teaspoons |
chili powder
to taste |
|
| ⅛ | teaspoon |
onion powder
|
|
| 2 | teaspoons |
salad dressing
|
|
| ¾ | cup |
pinto beans
or kidney |
|
| 3 | tablespoons |
celery
chopped |
|
| 2 | each |
flour tortillas
|
*
|
| 4 | slices |
tomatoes
|
*
|
| 2 | each |
lettuce
leaves |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | ml |
vinegar
|
|
|
chili powder
to taste |
|
||
| 0.6 | ml |
onion powder
|
|
| 1E+1 | ml |
salad dressing
|
|
| 177 | ml |
pinto beans
or kidney |
|
| 45 | ml |
celery
chopped |
|
| 2 | each |
flour tortillas
|
*
|
| 4 | slices |
tomatoes
|
*
|
| 2 | each |
lettuce
leaves |
*
|
Directions
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.
