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Sausage and Chicken Gumbo
Contrary to popular belief, Southern cuisine does not have to involve frying everything (but it helps in many cases). Learn the secrets of country cooking with our Southern recipes. Y'all enjoy.
Bean and Cheese Burritos with Tomato-Mango Salsa
Yield: Makes 4 servings
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:
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:
| Serving Size: | |
| 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 |
This recipe appears in:
Mexican
