Terrific Picadillo Tacos
Vegetarian Times Issue: July 1, 2004 p.52
These appealing tacos contain a sweet-savory filling that kids will enjoy. Keep tortillas warm before filling so they are pliable.
Directions
- To make Picadillo Taco Filling: Put soy “ground meat,” apple, onion, currants and tomato sauce into a saucepan, and bring to a boil over medium-high heat. Stir in cinnamon to taste. Reduce heat to low, cover and cook for 8 to 10 minutes, stirring often. Season with salt and pepper to taste.
- To prepare Tortillas: Preheat a cast-iron skillet or griddle on stove over medium-high heat. Lay tortillas in single layers on skillet or griddle for about 10 seconds each. Turn and warm other side. Remove from heat, and wrap in a napkin or dishcloth until ready to assemble tacos.
- To assemble, set a tortilla on a plate, and spoon on some filling. Top as desired, if using toppings, roll up and eat.
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ingredient list
Makes 14
Picadillo Taco Filling
- 1 12-oz. pkg. soy “ground meat”
- 1 medium-sized apple, cored and diced
- 1/2 medium-sized onion, diced
- 1/4 cup currants or raisins
- 1 8-oz. can plain tomato sauce
- 1/4 to 1/2 tsp. cinnamon
- Salt and freshly ground black pepper to taste
Tortillas
- 12 to 14 6- to 8-inch corn or flour tortillas
Toppings, Optional
- Low-fat sour cream or vegan sour cream
- Chopped scallions
- Grated low-fat cheddar cheese or vegan cheddar-flavored cheese
Nutritional Information
Per SERVING:
| Calories |
110 |
| Protein |
6g |
| Total fat |
g |
| Saturated fat |
g |
| Carbs |
21g |
| Cholesterol |
mg |
| Sodium |
230mg |
| Fiber |
3g |
| Sugars |
4g |
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