Bean and Cheese Burritos with Tomato-Mango Salsa

by the Editors of Publications International, Ltd.

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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>  07 October 2008.

Bean and Cheese Burritos with Tomato-Mango Salsa Photo
Bean and Cheese Burritos with Tomato-Mango Salsa
Yield: Makes 4 servings
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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


This recipe appears in: Mexican