See Also: Bean and Cheese Burritos with Tomato-Mango Salsa(recipes)
Tomato-Mango Salsa(recipes)
Caribbean Black Bean Casserole with Spicy Mango Salsa(recipes)
Polenta with Fresh Tomato-Bean Salsa(recipes)
Pan-Fried Polenta with Fresh Tomato-Bean Salsa(recipes)
Bean and Vegetable Burritos(recipes)
Beef & Bean Burritos(recipes)
Speedy Beef & Bean Burritos(recipes)
Gourmet Bean & Spinach Burritos(recipes)
Miami Rice and Bean Burritos(recipes)

Bean and Cheese Burritos with Tomato-Mango Salsa (recipes)


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.