Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 6.00 \N | 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 \N | Ripe olives; pitted and sliced |
| 1.00 \N | Tomato; cut into 6 wedges |
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