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
NUTRITIONAL INFORMATION:
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
