Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ts Vinegar 3 tb Chopped celery
1/4 ts Chili powder (up to 1 tsp) 2 Flour tortillas
1/8 ts Onion powder 4 Slices tomato
2 ts Salad dressing 2 Leaves lettuce
3/4 c Pinto or kidney beans

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.

From: Lifetime Health Letter, Univ of Tx Health Science Center,
Houston Tx Posted by Grandma Sheila (Exner) July 1991

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