Heat a large skillet and add beef, cilantro, onion, lime juice, garlic, cumin, tomato purée, sugar, raisins and water. Heat to boiling; cover and simmer 1 hour or until hot clear through, stirring occasionally. Shred beef using 2 forks. Season and keep warm.

Wraps

Steam tortillas to soften. Lay flat in single layer on work surface. For each serving, scoop 1/2 cup beef mixture just above center of each tortilla; top with cooked quinoa, 1/4 cup black beans, 1 tablespoon minced red onion, 2 tablespoons snow peas and 2 tablespoons chopped fresh tomato. Turn in sides and roll to enclose filling. Serve warm.

Ingredients

Filling

  • 8 Ounces beef chuck tenders
  • 1 Tablespoon olive oil
  • 2 Tablespoons chopped fresh cilantro leaves
  • 1 Tablespoon coarsely chopped red onion
  • 1 Tablespoon lime juice
  • 1/2 Teaspoon minced garlic
  • 1/2 Teaspoon ground cumin
  • 1/2 Cup tomato purée
  • 2 Tablespoons brown sugar
  • 1 Cup water
  • 3/4 Cup California raisins
  • Salt and pepper; to taste

Procedure

Wrap Preparation

  • 6 flour tortillas (10-inch)
  • 1/2 Cup dry quinoa, cooked according to package instructions
  • 1 Cup canned black beans, drained
  • 1/4 Cup minced red onions
  • 1/2 Cup snow peas; blanched, chilled and coarsely chopped
  • 2 Roma tomatoes, chopped

Nutrition Facts Per Serving

Calories 570 (Calories from Fat 29%); Total Fat 19 ( Saturated Fat 6; Trans Fat 1; ); Cholesterol 35; Sodium 600; Potassium 630; Total Carbohydrate 80; Dietary Fiber 8; Sugars 22; Protein 22; Calcium 138; Iron 7;

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Raisins are excellent food choices for most individuals, including those with Type 2 diabetes mellitus (T2DM).
- James W. Anderson, M.D., Professor of Medicine and Clinical Nutrition, Emeritus, University of Kentucky.