TLC Cooking "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
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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

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

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

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