Serves: 6
Total Calories: 282
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.
This Bean Picadillo Tortillas recipe is from the Pillsbury Best of the Bake-Off® Cookbook Cookbook. Download this Cookbook today.
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