Vegetable Picadillo Tortillas
This flavorful spiced meat and raisin dish from the Caribbean goes vegetarian using beans instead of meat. It is served on tortillas instead of the traditional rice. Include a salad of mixed greens, red onion rings, and orange slices.
  • 2 teaspoons vegetable oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1 large red bell pepper, diced
  • 1 large carrot, halved lengthwise and sliced crosswise
  • 1-1/4 teaspoons mild chili powder
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 can (16 ounces) small red beans, rinsed and drained
  • 1 can (14-1/2 ounces) no-salt-added stewed tomatoes, chopped with their juice
  • 1 can (8 ounces) no-salt-added tomato sauce
  • 1/2 cup raisins
  • Eight 8-inch flour tortillas
  • 3 ounces soft goat cheese, crumbled

1. In large nonstick skillet, heat oil over medium heat. Add onion and garlic, and cook, stirring occasionally, until onion has softened, about 5 minutes.

2. Stir in bell pepper and carrot, and cook, stirring frequently, until vegetables have softened, about 7 minutes.

3. Stir in chili powder, cocoa, cumin, and oregano, and cook, stirring, until fragrant, about 1 minute. Add beans, stewed tomatoes, tomato sauce, and raisins, and cook until sauce is thickened and flavors are blended, about 5 minutes.

4. Divide mixture among tortillas, crumble cheese over, roll up, and serve.

Nutritional Information
Per serving: 536 calories, 15g total fat, 5.6g saturated fat, 4.1g monounsaturated fat, 3.7g polyunsaturated fat, 12g dietary fiber, 19g protein, 86g carbohydrate, 17mg cholesterol, 680mg sodium.
Good source of: beta-carotene, fiber, iron, lycopene, potassium, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

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