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Bean picadillo tortillas
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| Artist: |
_ |
| Categories: |
Entrees, Mexican, North American, South American |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 6
| | 8" Flour Tortillas | | | PICADILLO | | 2
| tbsp | Margarine | | 1/2
| cup | Onion, finely chopped | | 15
| oz | Can Kidney Beans, drained | | | -and slightly mashed | | 15
| oz | Can Pinto Beans, drained and | | | -slightly mashed | | 1/2
| cup | Picante Sauce | | 1
| tsp | Chile Powder | | 1/4
| tsp | Cumin | | 1
| dash | Cinnamon | | | SALSA | | 1 1/2
| cup | Chunky Salsa | | 1
| cup | Frozen Whole Kernel Corn | | | -thawed and drained | | | GARNISH | | 6
| | Ripe Olives, pitted and | | | -sliced | | 1
| | Tomato, cut into 6 wedges |
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Procedures:
| 1 | Heat oven to 350°F. | | 2 | Wrap tortillas in foil; heat in oven for 15 minutes. | | 3 | Melt margarine in a large skillet over medium heat. | | 4 | Add onion; cook and stir until tender, about 5 minutes. | | 5 | Stir in all remaining picadillo ingredients. | | 6 | Bring to a boil. | | 7 | Reduce heat to low; cover and simmer 12 minutes or until thoroughly heated, stirring occasionally. | | 8 | In a small saucepan, combine salsa ingredients; bring to a boil. | | 9 | Reduce heat to low; cover and simmer 10 minutes or until thoroughly heated, stirring occasionally. | | 10 | To serve, spread ?cup hot picadillo on each tortilla within 1" of edges; roll up, enclosing filling. | | 11 | Top with hot salsa mixture. | | 12 | Garnish with sliced ripe olives and tomato wedges. | | 13 | Per serving: 290 calories, 11 g protein, 7 g fat, 54 g carbohydrate, 170 mg sodium. |
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