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Bean and Cheese Burritos with Tomato-Mango Salsa


Bean and Cheese Burritos with Tomato-Mango Salsa

Bean and Cheese Burritos with Tomato-Mango Salsa

Yield

Makes 4 servings

Ingredients

Tomato-Mango Salsa
1 tablespoon vegetable oil
1 cup chopped red onions
1 medium poblano chili, seeded and chopped*
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) red kidney beans, rinsed and drained
1 can (4 ounces) chopped green chilies, drained
2 tablespoons fresh lime juice
Salt
Black pepper
8 flour tortillas (8-inch)
1 cup (4 ounces) farmer's cheese, crumbled

*Chilies can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.

Preparation

  1. Prepare Tomato-Mango Salsa. Heat oil in large skillet over medium heat until hot. Add onions and poblano chili; cook and stir 5 minutes or until tender. Stir in chili powder and cumin; cook 1 minute. Reduce heat to low. Add beans, green chilies and lime juice to skillet; cook 2 to 3 minutes or until heated through. Season to taste with salt and pepper. Remove from heat. With back of wooden spoon, coarsely mash bean mixture.
  2. Spoon about 1/2 cup bean mixture onto center of each tortilla; sprinkle with cheese. Fold side edge of tortilla over filling; fold over top and bottom edges, leaving one side open. Serve with Tomato-Mango Salsa. Garnish, if desired.

Nutritional Information

Sodium 1453 mg
Protein 24 g
Fiber 17 g
Carbohydrate 93 g
Cholesterol 26 mg
Saturated Fat 1 g
Total Fat 18 g
Calories from Fat 25 %
Calories 590

Dietary Exchange

Fat 3-1/2
Vegetable 3
Starch 5

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