Bean picadillo tortillas Recipe

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Bean picadillo tortillas

Artist:	_	Yield:	6
Categories:	Entrees, Mexican, North American, South American	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

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.