Vegetable picadillo
1
Points®
Total time: 39 min • Prep: 9 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
Picadillo is a classic dish in many Spanish-speaking countries; it usually includes meat, particularly beef, but this vegetarian version packs as much flavor as the original. It's really quite easy to make, as it all comes together in one saucepan. After the bell peppers, onion, and garlic are softened, stir in some kidney beans, canned diced tomatoes, tomato paste, cumin, and cayenne for a touch of heat. Let all of the ingredients simmer away and get to know each other for about 20 minutes, and your picadillo is ready to go. Serve as a filling for tacos, over rice, or with crusty bread alongside.
Ingredients
Olive oil
2 tsp
Green bell pepper
1 medium
Red bell pepper
1 medium
Onion
1 medium
Garlic
2 clove(s)
Canned kidney beans
30 oz
Canned diced tomatoes
14½ oz
Tomato paste
2 Tbsp
Ground cumin
1 tsp
Cayenne pepper
¼ tsp
Instructions
1
Heat the oil in a large nonstick saucepan over medium-high heat. Add the bell peppers, onion, and garlic; cook, stirring frequently, until softened, about 5 minutes. Stir in the beans, tomatoes, tomato paste, cumin, and cayenne; bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Yields about 1 1/4 cups per serving.
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