Instructions: 8 PACKETS LACTO

These sandwiches elevate grilled cheese to a new level. You can assemble them up to a day ahead, then wrap in plastic and refrigerate until ready to cook.

To warm tortillas, stack, wrap in foil and heat at 350F for about 10 minutes.

MEAL PLAN: Serve with strips of baked marinated tofu, carrot and celery sticks and radishes. For dessert, spoon well-drained canned sweet cherries over chocolate low-fat frozen yogurt.

In large pot, combine spinach and 1/2 inch of water. Cover and steam over high heat, stirring once with tongs, until wilted, 5 to 6 minutes.

Drain spinach in colander and rinse under cold running water. When cool, squeeze out as much liquid as possible, then coarsely chop. Transfer to large bowl. Stir in beans, cheese, pimientos, salt and pepper. Adjust seasoning if necessary.

Lay 1 warmed tortilla on work surface. Place scant 1/2 cup spinach mixture in center. Fold bottom edge of tortilla over filling. Fold in sides, then fold over remaining edge to make rectangular package. Repeat with remaining tortillas and spinach mixture to make 8 packets.

Heat large heavy skillet, preferably cast-iron, over medium-low heat. Add 1/2 tablespoon oil, swirling pan to coat. Add 4 packets and cook, turning once, until golden-brown, about 5 minutes, removing to a plate when done. Repeat with remaining oil and packets. Serve hot.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.