Bean picadillo tortillas
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6.00 | 8 flour tortillas | |
| 2.00 | tablespoon | Margarine |
| ½ | cup | Onion; finely chopped |
| 15.00 | ounce | Can kidney beans; drained and slightly mash |
| 15.00 | ounce | Can pinto beans; drained and slightly mash |
| ½ | cup | Picante sauce |
| 1.00 | teaspoon | Chile powder |
| ¼ | teaspoon | Cumin |
| 1.00 | dash | Cinnamon |
| 1½ | cup | Chunky salsa |
| 1.00 | cup | Frozen whole kernel corn; thawed and drained |
| 6.00 | Ripe olives; pitted and sliced | |
| 1.00 | Tomato; cut into 6 wedges | |
Directions
PICADILLO
SALSA
GARNISH
Heat oven to 350øF. Wrap tortillas in foil; heat in oven for 15 minutes. Melt margarine in a large skillet over medium heat. Add onion; cook and stir until tender, about 5 minutes. Stir in all remaining picadillo ingredients. Bring to a boil. Reduce heat to low; cover and simmer 12 minutes or until thoroughly heated, stirring occasionally.
In a small saucepan, combine salsa ingredients; bring to a boil.
Reduce heat to low; cover and simmer 10 minutes or until thoroughly heated, stirring occasionally. To serve, spread ½ cup hot picadillo on each tortilla within 1" of edges; roll up, enclosing filling. Top with hot salsa mixture. Garnish with sliced ripe olives and tomato wedges.
Per serving: 290 calories, 11 g protein, 7 g fat, 54 g carbohydrate, 170 mg sodium.
Source: Safeway's Nutrition Awareness Program Typed by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA