Bean picadillo tortillas

6 Servings

Ingredients

Quantity Ingredient
6.00 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 Ripe olives; pitted and sliced
1.00 Tomato; cut into 6 wedges

Directions

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

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