Vegetarian picadillo

Recipe Information

Ingredients

• 1/2 cup cashews, chopped

• 1 tablespoon olive oil

• 1 onion, diced

• 3 cloves garlic, minced

• 1 cup vegan meatless burger crumbles

• 1 1/2 teaspoons ground cumin

• 1/2 teaspoon red pepper flakes

• 1/2 teaspoon salt

• 1 1/2 pounds diced tomatoes

• 3/4 cup canned black beans, rinsed, drained, and chopped

• 2 tablespoons raisins

• 2 tablespoons black olives, chopped

Directions

• Toast the cashews in a skillet over medium heat for 3 minutes, then set aside in a bowl.

• Heat the olive oil in the same skillet over medium-high heat, and cook the garlic and onion for 4 minutes or until the onion is clear. Add the meatless burger crumbles, cumin, red pepper flakes, and salt. Cook for 30 seconds. Add the tomatoes and cook for 2 minutes. Reduce heat, add the beans and raisins, and stir to combine.

• Cover the skillet and let simmer for 5 minutes or until the tomatoes are thoroughly cooked. Add the olives and toasted cashews and let simmer, uncovered, for 2 minutes. Serve immediately.

Nutrition (per serving)

• Calories: 311cal

• Total fat: 14g

• Saturated fat: 2g

• Monounsaturated fat: 9g

• Cholesterol: 0mg

• Sodium: 724mg

• Potassium: 0mg

• Carbohydrate: 34g

• Fiber: 10g

• Protein: 21g