Vegetable Picadillo

Ingredients (use vegan versions):

• 1 tbl olive oil
• 1 green pepper, seeded and chopped
• 1 red pepper, seeded and chopped
• 1 onion, chopped
• 2 garlic cloved, minced
• 2 (15 oz) cans red kidney beans, rinsed and drained
• 1 (14-1/2 oz) can Rotele tomatoes (with jalapenos) can use diced
• 1/4 cup raisins
• 2 tbl tomato paste
• 1 teaspoon ground cumin
• 1/4 teaspoon cayenne pepper (taste before adding, if using Rotele)

Directions:

In a large saucepan, heat the oil. Saute the bell peppers, the onion and garlic until softened, about 5 minutes. Stir in the beans, tomatoes, raisins, tomato paste, cumin, and cayenne (if using). Bring to a boil. Reduce heat and simmer, stirring as needed, until the flavors are blended, about 20 minutes.

This picadillo is excellent in vegan pita bread. Can also include lettuce and tomato as a topping.

Serves: 4

Preparation time: 20 minutes