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Easily reheatable the Cuban Picadillo is a great family recipe.

Cuban Picadillo

  • Author: Contentedness Cooking
  • Prep Time: 5
  • Cook Time: 10
  • Total Time: 15 minutes
  • Yield: 2 1x
  • Category: Lunch, Dinner
  • Method: One Pot
  • Cuisine: Cuban, Vegan, Vegetarian

Description

This Cuban Picadillo is super easy to prepare in one pot and in 20 minutes. Finely chopped mushrooms replace the meat for this vegetarian and vegan version, which is packed with fantastic flavors. A keeper for all your family dinner ideas and kids approved too.


Scale

Ingredients

  • 8 oz mushrooms
  • 3 oz chopped tomatoes from a can (with liquid)
  • 2 tsp cumin
  • 1 tsp oregano
  • 3 cloves garlic, minced
  • salt, pepper to taste
Optional:
  • 1/4 cup olives
  • 1 Tbs capers
  • 1/2 cup onions, chopped
  • 1/2 cup bell pepper, chopped
  • 2 Tbs raisins

Instructions

  1. You need a casserole or pot large enough for all ingredients. Give a bit of oil into the pot and heat it up. If you prefer to cook this oil-free, use vegetable broth instead.
  2. After heating, add the optional onions, chopped bell peppers, minced garlic, and mushrooms. Fry everything for around 4 minutes until the vegetables start to soften.
  3. Now we add chopped tomatoes, cumin, oregano, season with salt and pepper. If you’re fancy, add the additional optional ingredients like capers, olives and raisins. Cook everything for about 5 minutes more. Serve in bowls or on plates.


Nutrition

  • Serving Size: 1.5 cups
  • Calories: 40
  • Sugar: 3.8 g
  • Sodium: 4.4 g
  • Fat: 0.6 g
  • Saturated Fat: 0.1 g
  • Unsaturated Fat: 0.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 7.7 g
  • Fiber: 3 g
  • Protein: 2.9 g
  • Cholesterol: 0 g

Keywords: Cuban food, Picadillo, vegan, vegetarian, lunch, dinner, meal prep