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Bean and Cheese Burritos with Tomato-Mango Salsa
Bean and Cheese Burritos with Tomato-Mango Salsa
Yield: Makes 4 servings
Ingredients:
Tomato-Mango Salsa (recipe follows)
1tablespoon vegetable oil
1cup chopped red onions
1medium poblano chili, seeded and chopped*
1teaspoon chili powder
1/2teaspoon ground cumin
1can (15 ounces) black beans, rinsed and drained
1can (15 ounces) red kidney beans, rinsed and drained
1can (4 ounces) chopped green chilies, drained
2tablespoons fresh lime juice
Salt
Black pepper
8flour tortillas (8-inch)
1cup (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:
1small mango
1large tomato, seeded and chopped
1/3cup chopped red onion
1/4cup minced fresh cilantro
1small jalapeño pepper,* seeded and finely chopped
2tablespoons 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.
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