Mexican Picadillo Wraps
Wraps are a simple, yet hearty meal for lunch or dinner. These are especially quick because they make use of canned beans and leftover rice.
Serves: 8-10
Prep Time: 15 min
Cook Time: 44 min
Ingredients
1/2 Cup
Water
1
Onion, chopped
1
Red bell pepper, chopped
1 Tsp
Garlic, minced
2-15 Ounce Cans
Pinto beans, drained and rinsed
14.5 Ounce Can
Fire-roasted tomatoes, chopped
4 Ounce Can
Green chilies, diced
1
Tart green apple, cored and chopped
Freshly ground pepper
2 Cups
Cooked long grain brown rice
1/2 Cup
Raisins
2.2 Ounce Can
Sliced black olives, drained
1/4 Cup
Fresh cilantro, chopped
2 Tbsp
Slivered almonds, toasted (optional)
Directions
1
Place the water into a large pot. Add the onion, bell pepper and garlic. Cook, stirring occasionally until onion softens slightly, about 5 minutes. Add the beans, tomatoes, green chilies, apple and several twists freshly ground black pepper. Bring to a boil, reduce heat, cover and cook for 20 minutes on low. Add the remaining ingredients, mix well and cook for 5 minutes until heated through. Serve rolled up in a tortilla with some hot sauce sprinkled over the top, if desired.
Hint: To toast the almonds, cook and stir in a dry non-stick pan until golden in color. This may also be made with black beans, or one can of pinto and one can of black.
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