Recipe: Vegetable Picadillo Tortillas (using beans, tomatoes and raisins)

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 sliced oranges."

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 ground cumin
1 teaspoon oregano
1 (16 ounce) can small red beans, rinsed and drained
1 (14 1/2 ounce) can no-salt-added stewed tomatoes, chopped with their juice
1 (8 ounce) can no-salt-added tomato sauce
1/2 cup raisins
8 flour tortillas (8 inches)
3 ounces soft goat cheese, crumbled

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

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

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

To serve, divide the mixture among the tortillas, crumble the cheese on top, and roll up.

Makes 4 servings

Nutrition Information (per serving):
calories 628, total fat 15g ( saturated 5g), cholesterol 10mg, carbohydrate 105g, dietary fiber 13g, protein 22g, sodium 774mg

Exchanges: 5 Grain(Starch); 1/2 Lean Meat; 3 1/2 Vegetable; 1 Fruit; 2 Fat

Good source of: beta carotene, fiber, folate, lycopene, niacin, potassium, riboflavin, selenium, thiamin, vitamin B6, vitamin C.

Source: Wellness Recipes: Simply Healthy Cooking UC Berkeley