Engine 2 Diet: Picadillo Pick Ax Burrito
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 336.3
- Total Fat: 7.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,438.7 mg
- Total Carbs: 54.9 g
- Dietary Fiber: 13.5 g
- Protein: 19.4 g
View full nutritional breakdown of Engine 2 Diet: Picadillo Pick Ax Burrito calories by ingredient
Introduction
Picadillo is a traditional beef taco filling that makes a terrific complement to potatoes, beans, and/or rice. Think of it as a cute little burrito.We've simplified the recipe to create a healthy E2 version.
From THE ENGINE 2 DIET by Rip Esselstyn. Copyright (c) 2009 by Rip Esselstyn. Used by permission of Grand Central Publishing. All rights reserved. Picadillo is a traditional beef taco filling that makes a terrific complement to potatoes, beans, and/or rice. Think of it as a cute little burrito.
We've simplified the recipe to create a healthy E2 version.
From THE ENGINE 2 DIET by Rip Esselstyn. Copyright (c) 2009 by Rip Esselstyn. Used by permission of Grand Central Publishing. All rights reserved.
Number of Servings: 4
Ingredients
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1 onion, diced
16 ounces frozen vegetarian meat crumbles
¼ cup water
1 teaspoon Bragg Liquid Aminos
2 tablespoons chili powder
1 tablespoon cumin
4 whole grain wraps or 8 corn tortillas
1 can corn, rinsed and drained
2 tomatoes, diced
3 cups shredded romaine lettuce
2 cups salsa
Directions
In a nonstick skillet on high heat, sauté the onion for 3 minutes or until translucent. Add the crumbles, water, Bragg’s, and spices. Cook on medium to high heat for 10 minutes, or until the water is absorbed and the mixture is browning. Warm the wraps or tortillas. Fill the wraps with the crumble mixture, corn, tomatoes, a generous handful of lettuce, and salsa, and roll into a burrito.
Variations:
Leftover potatoes can be quickly sautéed in a skillet with green onions or bell peppers, and the mixture added to a burrito. Serve with Guacamole, minced jalapeño, chopped raw onion or tomatoes, salsa, rice, or beans.
To make “fried” taco shells, hang corn tortillas over one or two of the metal bars in your oven and bake at 350º for 4 minutes or until crispy. Check frequently.
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
Variations:
Leftover potatoes can be quickly sautéed in a skillet with green onions or bell peppers, and the mixture added to a burrito. Serve with Guacamole, minced jalapeño, chopped raw onion or tomatoes, salsa, rice, or beans.
To make “fried” taco shells, hang corn tortillas over one or two of the metal bars in your oven and bake at 350º for 4 minutes or until crispy. Check frequently.
Number of Servings: 4
Recipe submitted by SparkPeople user SP_STEPF.
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