Yield: 6 Servings
|6.00 \N||8 flour tortillas|
|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|
|1½ cup||Chunky salsa|
|1.00 cup||Frozen whole kernel corn; thawed and drained|
|6.00 \N||Ripe olives; pitted and sliced|
|1.00 \N||Tomato; cut into 6 wedges|
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