|
|
VEGETARIAN:
Black Bean and Mango Burritos
|
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 |
|
|
1˝
cups |
|
diced mango (about 1 large mango) |
|
|
1
Tbs |
|
light brown sugar |
|
|
1
Tbs |
|
fresh lemon juice |
|
|
˝
cup |
|
coarsely shredded low fat Cheddar cheese |
|
|
˝˝
cup |
|
low
fat plain yogurt |
|
|
1
cup |
|
diced fresh tomato |
|
|
˝
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- 1˝ 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
nonreactive 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 |
|
|
|
|
|
|
|
|
|
Amount Per Serving |
|
|
|
|
Calories |
|
245.06 |
|
|
Calories From Fat (19%) |
|
47.68 |
|
|
|
|
% Daily Value |
|
Total Fat
5.36g |
|
8% |
|
|
Saturated Fat 1.27g |
|
6% |
|
|
Cholesterol
3.54mg |
|
1% |
|
|
Sodium
485.41mg |
|
20% |
|
|
Potassium
476.51mg |
|
14% |
|
|
Carbohydrates
39.84g |
|
13% |
|
|
Dietary Fiber 6.49g |
|
26% |
|
|
Sugar 11.68g |
|
|
|
|
Sugar Alcohols 0.00g |
|
|
|
|
Net Carbohydrates
33.35g |
|
|
|
|
Protein
11.14g |
|
22% |
|
|
|
|
|
|
Recipe Source |
|
GMA's Cutting the Calories Cookbook |
|
|
|
|
|
|
|
|
PRINT this Recipe
RATE this Recipe
Ratings:
****Restaurant
Quality!- would
make it again.
"These burritos were so light
and tasty. My husband was shocked when I told him they were low fat!"
-Blackwater, MO
|
|
