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| 6 | 8" Flour Tortillas |
| 2 Esslöffel | margarine |
| 1/2 Tasse | onion finely chopped |
| 15 x ca. 30 g | Can Kidney Beans; drained and slightly mashed |
| 15 x ca. 30 g | Can Pinto Beans; drained and slightly mashed |
| 1/2 Tasse | Picante sauce |
| 1 Teelöffel | chilli Powder |
| 1/4 Teelöffel | cumin |
| 1 Prise | cinnamon |
| 1 1/2 Tasse | Chunky Salsa |
| 1 Tasse | Frozen Whole Kernel Corn; thawed and drained |
| 6 | Ripe Olives; pitted and sliced |
| 1 | Tomato; cut into 6 wedges |
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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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