Bean and Cheese Burritos with Tomato-Mango Salsa
Bean and Cheese Burritos with Tomato-Mango Salsa
YIELD Makes 4 servings
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INGREDIENTS
| Tomato-Mango Salsa (recipe) | |
| 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 |
PREPARATION:
- 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.
- 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.
This recipe appears in:
Mexican
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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