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Bean Picadillo Tortillas |
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Serves: 6 Print this RecipeGilbert J. Soucy - Lowell, Massachusetts Bake-Off® Contest 35,1992 Prize Winner These Spanish-inspired tortillas contain many favorite flavors of picadillo stew, such as tomato, raisins, onions and olives. 6 (6- or 8-inch) corn tortillas or 8-inch flour tortillas PICADILLO 2 tablespoons margarine or butter 1/2 cup finely chopped onions 1 (15 1/2-ounce) can light red kidney beans, drained, slightly mashed 1 (15 1/2-ounce) can pinto beans, drained, slightly mashed 1/2 cup picante salsa 1 teaspoon chili powder 1/4 teaspoon cumin Dash cinnamon 1/4 cup raisins SALSA 1 1/2 cups chunky-style salsa 1 cup whole kernel frozen corn (from 1-lb. pkg), thawed, drained GARNISH 6 pitted ripe olives, sliced 1 tomato, cut into 6 wedges __Gilbert (Gil) Soucy ..........Click the Edit tab and select this entry to learn more about this Bake-Off® Contest Winner. Organize all of your own recipes with the Cook'n Recipe Software. Watch and see how easy it is! Heat oven to 350°F. Wrap tortillas in foil; heat at 350°F. for 15 minutes. Meanwhile, melt margarine in 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 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 to within 1 inch of edges; roll up, enclosing filling. Top with hot salsa mixture. Garnish with sliced ripe olives and tomato wedges. Nutrition Per Serving: Calories 290; Protein 11g; Carbohydrate 54g; Fat 7g; Sodium 1170mg From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. Bean Picadillo Tortillas is from the Cook'n Best of the Bake-Off collection. Click here to get this CD or download the recipes right now! Sign up for our free monthly newsletter, with recipes, cooking tips and more! Enjoy more recipes like this! Cajun Red Beans and Rice Orange-Cumin Chicken and Vegetables Spicy Broccoli Aïoli Pizza California Casserole Bean and Sausage Bake Chicken Broccoli Stroganoff Peppers Olé Quick-Topped Vegetable Chicken Casserole Biscuit Stuffin' Atop Chops Zesty Italian Crescent Casserole Creamy Spinach and Tortellini Easy Seafood Dinner West African Chicken and Groundnut Stew Smoky Southwestern Shepherd's Pie Salsa Couscous Chicken Crafty Crescent Lasagna Broccoli Brunch Braid Chicken Prosciutto with Mushroom Sauce Thai Curry Chicken and Vegetables Chick-n-Broccoli Pot Pies Wild Rice and Ham Country Tart Bacon Quiche Biscuit Cups Dotted Swiss and Spinach Quiche Chicken Picadillo Pie Italian Cheese Rustic Pie Bean Picadillo Tortillas Enchilada-Style Chicken Pie Italian Country Loaf Rustica Italian Zucchini Crescent Pie Gorgonzola and Onion Pie Italian-Style Fish and Vegetables Crab Meat Salad Pie Black Bean Mexican Pizza Chicken Fajita Pizza Hearty Reuben Pizza Deluxe Turkey Club Pizza Hearty Mexican Pizza Polish Pizza Hungry Boys' Casserole Oriental Stir-Fry Pizza Spinach Pierogi Pizza 02: Main Dishes |
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