Bean and Cheese Burritos with Tomato-Mango Salsa
Makes 4 servings
|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|
|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.
- 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.
|Saturated Fat||1 g|
|Total Fat||18 g|
|Calories from Fat||25 %|
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