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Black Bean- Mango Burritos

It's as filling as it is colorful...

Six 7-inch		low-fat flour tortillas
1 Tbs		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 low fat Cheddar cheese
½½ cup		low fat plain yogurt
1 cup		diced fresh tomato
½ cup		coarsely chopped fresh cilantro

1	Preheat oven to 350°F. Wrap stack of tortillas in aluminum foil, set in oven, and warm 5 to 7 minutes.
2	Meanwhile, heat olive oil in large heavy skillet over moderately high heat until ripples appear on skillet bottom- 1½ to 2 minutes. Add onion and sauté, stirring often, until limp- about 3 minutes. Add garlic, cumin, black pepper, red pepper flakes, red pepper sauce, and black beans. Cook and stir just until heated through- about 2 minutes. Set off heat but keep warm.
3	Heat mango, brown sugar, and lemon juice in small non-reactive skillet over moderately high heat just until mango softens and juices appear- about 1 minute.
4	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 heated dinner plates.
5	Dividing all amounts equally, top tortillas with yogurt, then mango mixture, then diced tomatoes and chopped cilantro. Serve immediately.

Servings: 6

Nutrition Facts

Recipe Source

GMA's Cutting the Calories Cookbook