Monday, September 29, 2008

Yummy Mango Burrito

I know what you're thinking, mango in a burrito? Adding a mango slice will add a nice and subtle sweetness to the burrito. I was inspired from an old recipe I had tried from The Millenium Cookbook which used mango in a Vietnamese style roll. On a whim, I decided to try it in a burrito. The below vegan recipe serves 1, but you can increase the amount for more.


1 Slice of Mango
2-3 Small Slices of Avocado
1 Red Bell Pepper
1 Clove of Garlic
1/2 12 oz. Can of Pinto Beans
Handful of Cilantro
5 Mushrooms
1 tsp of Red Chili Pepper
1/4 tsp of Cayenne Pepper
1/2 of an Onion would've been nice, but I didn't have one during the making
1/2 tsp of 21 Seasoning from Trader Joe's (some might consider this cheating, but it makes the recipe quick)
Large flour tortillas
Salt and Pepper to taste

1 Tbsp Canola Oil

Prepare by chopping up garlic and cilantro. Slice bell pepper into strips. Slice mushrooms too. Place oil, red chili pepper, cayenne pepper, seasoning, and garlic in a pan over medium heat. After pan has been heated, about 5 to 10 minutes - add bell pepper, mushrooms, and pinto beans. Stir. Add salt and pepper to taste. Add a little water if necessary. Keep stirring. In the meantime, place a tortilla in the toaster oven for about a minute just to warm up and soften. Cover your pan. Slice the avocado and prepare a slice of mango.

After the tortilla has been heated. Spoon 1/2 or 1/4 of bean stir-fry onto the tortilla. Add a few avocado slices, cilantro, and mango. Fold burrito. Click here to see how to fold a burrito. Top off with salsa if you'd like. My dinner for two consecutive nights!

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