Mexican Bean Sandwich Recipe

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Mexican Bean Sandwich Ingredients

1 tsp vinegar
1/4 tsp chili powder (up to 1 tsp)
1/8 tsp onion powder
2 tsp salad dressing
3/4 cup pinto or kidney beans
3 tbsp chopped celery
2 flour tortillas
4 slices tomato
2 leaves lettuce

A Recipe for
Mexican Bean Sandwich

Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

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This is a recipe for Mexican Bean Sandwich from the recipe cookbook of Recipes-to-go (Bean)

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Mexican Bean Sandwich recipe - a tasty recipe for you to add to your collection!
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Mexican Bean Sandwich

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Mexican Bean Sandwich Directions

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

Serves: 2

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Mexican Bean Sandwich Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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