1 tb Vegetable oil
1/2 c  Green onions -- sliced
1 ts Garlic -- minced
12 oz Canned tomatillos
4 oz Canned green chilies --
Chopped
1/2 c  Fresh cilantro -- chopped
1 tb Dried oregano
1 c  Low-sodium chicken broth
12    Whole wheat tortillas -- 8"
15 oz Canned black beans
8 oz Fat-free Monterey Jack --
Cheese, shredded, He

Heat oven to 350 F. To make sauce, cook green onions and garlic in oil
until tender. Add tomatillos, green chilies, cilantro and oregano.
Continue cooking until sauce comes to a boil; reduce heat to low and
continue cooking about 10 minutes. Pour sauce into blender container. Cover
and blend on high speed until smooth. Return to saucepan and stir in
chicken broth. Cook over medium heat about 15 minutes. Dip each tortilla
into sauce. Spoon about 1 1/2 tb. black beans and 2 tb. cheese onto each
tortilla. Roll tortilla around filling. Place seam side down in 13″ x 9″
baking dish sprayed with non-stick cooking spray. Pour remaining sauce over
tortillas; sprinkle with remaining cheese. Bake at 350 F for 20 to 25
minutes until cheese is melted and filling is hot. 12 Servings, each 286
calories, 15 g protein, 49 g. carbo., 5 g fat, 3 mg cholesterol.