Vegetable picadillo

SmartPoints® value per serving
Total Time
39 min
9 min
30 min
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.


olive oil

2 tsp

green pepper(s)

1 medium, seeded and chopped

sweet red pepper(s)

1 medium, seeded and chopped

uncooked onion(s)

1 medium, chopped

garlic clove(s)

2 medium clove(s), chopped

canned kidney beans

30 oz, rinsed and drained

canned diced tomatoes

14½ oz

canned tomato paste

2 Tbsp

ground cumin

1 tsp

cayenne pepper

¼ tsp


  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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