JARLSBERG LOW FAT CHIMICHANGAS

1 (16 oz.) can black beans, rinsed and drained
1 (8 oz.) can stewed tomatoes, drained (about 1 cup), reserve liquid
2 to 3 teaspoons chili powder
1 teaspoon dried oregano
22 to 24 (6 inch) corn tortillas
1 cup finely chopped green onions (scallions), including tops
1 1/2 cups (6 oz.) shredded JARLSBERG Lite cheese

Mix beans, tomatoes, chili powder and oregano in saucepan. Cover and simmer 5 minutes. Uncover and simmer, stirring and crushing some of the beans against side of pot, 5 minutes longer. Add some of the reserved tomato liquid for the right consistency, if necessary. Set aside.

Warm tortillas per package directions and keep warm under a hot, damp cloth.

Place one tablespoon bean mixture on center of each tortilla. Sprinkle with a rounded teaspoon of onion, then a tablespoon of cheese. Fold opposite sides of tortillas on top of mixture twice, forming square packets. Place folded sides down on nonstick skillet. Repeat until all ingredients are used.

Cook over low heat, covered, 3-5 minutes until heated through and bottoms are crispy.

Serves 6-8
From: Recipelink.com
Adapted from source: Recipe pamphlet: Great Cheese Recipes from Jarlsberg Lite, Norseland, Inc.