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Mexican Bean Sandwich

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      Title: MEXICAN BEAN SANDWICH
 Categories: Beans, Mexican
      Yield: 2 Servings
 
      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
 
  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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