Engine 2 Diet: Picadillo Pick Ax Burrito


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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
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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

    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.

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Member Ratings For This Recipe


  • Incredible!
    3 of 3 people found this review helpful
    This is a great meal - very satisfying. Using Braggs and home made salsa keeps the sodium very low... - 3/15/09

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  • Incredible!
    1 of 1 people found this review helpful
    I don't use braggs and buy salsa with low salt. Also use less in a taco and more lettuce and tomato. Suits my taste. - 4/20/09

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  • Very Good
    1 of 1 people found this review helpful
    very tasty - 4/7/09

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  • According to the website:
    If there is no salt in the Liquid Aminos, where does the salty taste come from?
    The salty taste comes from the soybeans that are used to make Bragg Liquid Aminos. There is no salt added of any kind (land or sea). The naturally occurring sodium from the soybeans.
    - 6/24/09

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  • This isn't my favorite, but good and versatility is a good thing. Thank you as this has more veggies in it than mine. - 5/19/09

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