Estimated Nutrition (whole recipe, rough)
Counts 15 of 16 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Couscous | 1 cup cooked (157g) | 176 |
| Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cloves | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Jalapeno Pepper | 1 pepper (14g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups dry black beans
- 1½ cups coarsely chopped onions (3 medium)
- ½ cup raisins
- 3 cloves garlic, minced
- 1 to 2 jalapeno peppers, seeded and finely chopped
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- 2 cups water
- 1 tablespoon cooking oil
- 1 x 28-ounce can tomatoes, cut up
- ⅔ cup couscous
- ⅓ cup sliced pimiento-stuffed green olives
- ⅓ cup slivered almonds, toasted
- 12 flour tortillas
Directions
Rinse beans.
In a large saucepan combine beans and enough water to cover.
Bring to boiling, reduce heat.
Simmer for 2 minutes.
Remove from heat.
Cover and let stand 1 hour (or, omit boiling and soak beans overnight).
Drain and rinse the beans.
In a 4- or 6-quart pressure cooker combine the beans, onions, raisins, garlic, jalapeno peppers, cinnamon, salt, cloves, water, and oil.
Lock lid in place.
Place pressure regulator on vent pipe (if you have a first-generation cooker).
Over high heat, bring cooker up to pressure.
Reduce heat just enough to maintain pressure and pressure regulator rocks gently; cook for 6 minutes.
Quick-release the pressure.
Carefully remove lid.
Stir in undrained tomatoes; bring to boiling.
Remove from heat.
Stir in couscous and olives.
Cover loosely (do not lock lid) and let stand 5 minutes.
Stir in almonds.
Meanwhile, wrap flour tortillas in foil and heat in a 350°F oven for 10 minutes.
Serve the picadillo with the warm tortillas.
Category:Pressure cooker Recipes
Category:Vegetarian Recipes
Category:Tortilla Recipes
Category:Black bean Recipes
Category:Onion Recipes
Category:Raisin Recipes
Category:Garlic Recipes
Category:Jalapeno pepper Recipes
Category:Tomato Recipes
Category:Couscous Recipes
Category:Green olive Recipes
Category:Almond Recipes