Bean and Cheese Burritos with Tomato-Mango Salsa
by the Editors of Easy Home Cooking Magazine
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Publications International, Ltd., the Editors of. "Bean and Cheese Burritos with Tomato-Mango Salsa." 31 August 2006. HowStuffWorks.com. <http://recipes.howstuffworks.com/bean-and-cheese-burritos-with-tomato-mango-salsa-recipe.htm> 06 July 2008.
Bean and Cheese Burritos with Tomato-Mango Salsa
Yield: Makes 4 servings
Ingredients:
Tomato-Mango Salsa (recipe follows)
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 |
Tomato-Mango Salsa
Yield: Makes 2-1/2 cups
Ingredients:
1
small mango
1
large tomato, seeded and chopped
1/3
cup chopped red onion
1/4
cup minced fresh cilantro
1
small jalapeño pepper,* seeded and finely chopped
2
tablespoons lime juice
Preparation:
1.
Carefully peel skin from mango sections attached to seed. Slice flesh from seed. Chop flesh to measure 1-1/2 cups. Combine all ingredients in small bowl; refrigerate 2 hours.
This recipe appears in: Mexican