Mexican Bean Sandwich

Serves:

Ingredients:

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

Method:

Mexican Bean Sandwich 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.
Per serving: 175 calories, 3 g fat (15%), 1 mg cholesterol, 53 mg sodium.
If using canned drained beans, sodium will be 318 mg for pinto beans and 282 mg sodium for kidney beans.
This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat.