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Mexican Bean Sandwich Recipe

Mexican Bean Sandwich recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Mexican Bean Sandwich recipe  PDF


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
Me ican 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.) Mi vinegar, chili powder and onion powder with salad dressing in bowl. Add beans and celery mi 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 T Health Science Center, Houston T Posted by Grandma Sheila (E ner) July 1991

Mexican Bean Sandwich recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
861 people have voted
Last Reviewed on 2018-12-19



Wednesday, Dec 19 2018 Download & Print Mexican Bean Sandwich recipe  PDF   Mexican recipes RSS   New

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