Ingredients Jump to Instructions ↓

  1. Tomato-Mango Salsa (recipe)

  2. 1 tablespoon vegetable oil

  3. 1 cup chopped red onions

  4. 1 medium poblano chili, seeded and chopped*

  5. 1 teaspoon chili powder

  6. 1/2 teaspoon ground cumin

  7. 1 can (15 ounces) black beans, rinsed and drained

  8. 1 can (15 ounces) red kidney beans, rinsed and drained

  9. 1 can (4 ounces) chopped green chilies, drained

  10. 2 tablespoons fresh lime juice

  11. Salt

  12. Black pepper

  13. 8 flour tortillas (8-inch)

  14. 1 cup (4 ounces) farmer's cheese, crumbled

Instructions Jump to Ingredients ↑

  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.


Send feedback