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.
Prep Time: 15 min
Cook Time: 44 min
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.