Friday, April 10, 2009

Black Bean Burritos with Mango and Cilantro

{Inspired by Recipe}

Serves 6

This was dinner last night. It's hearty, fast, easy, and surprisingly flavorful. I loved it. Instead of Tabasco, I had Franks hot sauce on hand and used that instead.

Six 7 inch wheat or flour tortillas
3 Tbsp olive oil
1 cup coarsely chopped yellow onion
2 cloves garlic, minced
1 tsp ground cumin
1/8 tsp freshly ground black pepper
pinch of red pepper flakes
dash of tabasco
15 oz can black beans, rinsed and drained
1½ cups diced mango (about 1 large mango)
1 Tbs light brown sugar
1 Tbs fresh lemon juice
½ cup coarsely shredded cheese (white or yellow)

1/2 cup sour cream
1 cup diced fresh tomato
½ cup coarsely chopped fresh cilantro

In a small skillet, heat 1 Tbsp olive oil (or can use Pam) and "fry"/heat up your tortilla shells until light brown. Keep warm by placing in a 200-degree oven.

Meanwhile, heat the other 2 Tbsp olive oil in large heavy skillet over moderately high heat for about 2 minutes, then add onion and sauté, stirring often, until limp (takes at least 2-4 minutes). Add garlic, cumin, black pepper, red pepper flakes, red sauce, and black beans. Cook and stir just until heated through- about 2 minutes. Set off heat but keep warm.

Heat mango, brown sugar, and lemon juice in small nonreactive skillet over moderately high heat just until mango softens and juices appear- about 1 minute.

To assemble burritos, place 1/3 cup black bean mixture down the center of each tortilla, then sprinkle with cheese, dividing total amount evenly. Roll tortillas up and place seam sides down on six plates.Dividing all amounts equally, top tortillas with sour cream, then mango mixture, then diced tomatoes and chopped cilantro. Serve immediately.

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