Bean Picadillo Tortillas (recipe)
Ingredients for 6 servings
6 8" Flour Tortillas
Picadillo
2 tablespoonmargarine
1/2 cuponion finely chopped
15 ounceCan Kidney Beans; drained and slightly mashed
15 ounceCan Pinto Beans; drained and slightly mashed
1/2 cupPicante sauce
1 teaspoonchilli Powder
1/4 teaspooncumin
1 pinchcinnamon
Salsa
1 1/2 cupChunky Salsa
1 cupFrozen Whole Kernel Corn; thawed and drained
Garnish
6 Ripe Olives; pitted and sliced
1 Tomato; cut into 6 wedges

recipe preparation

Heat oven to 350°F. 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 1/2 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.

Kook-Net: The Shadow Zone Iv - Stinson Beach, Ca
 
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