Avocado-Mango Black Bean Burritos

This recipe is simple, fast and delicious. Lime, fresh mango, cilantro, avocado and fire-roasted green chiles create a dynamite, sweet-sour salsa. Stew black beans with cumin and smoked paprika provide a savory, hearty counterbalance. It’s a harmonious burrito that disappears quickly!

These burritos taste fantastic on their own, or with some vegan toppings—think vegan cheese, vegan sour cream, etc. Serve along with a side of cilantro-lime brown rice (toss cooked brown rice with salt, garlic powder, olive oil, lime juice and fresh chopped cilantro) or with some tortilla chips.

Mango Black Bean Burritos

Avocado-Mango Salsa Black Bean Burritos

Avocado-Mango Salsa

1 large mango, peeled and cubed

1 large avocado, peeled and cubed

½ cup fresh cilantro, chopped

1 Tbsp red onion, finely chopped

1-2 Tbsp lime juice

1 4 ounce can of fire-roasted diced green chiles

Salt, to taste

Black Beans

2 15 ounce cans of black beans, drained and rinsed

2 Tbsp olive oil

1 small onion, chopped

3 garlic cloves, finely chopped

1 tsp cumin

½ tsp smoked paprika

Hot sauce, to taste

Lime juice, to taste

Salt, to taste

4 large tortillas

Optional - burrito toppings - vegan cheese, vegan sour cream, hot sauce, etc.

Avocado-Mango Salsa.jpg
  1. Mix everything listed under “Mango Salsa” in a bowl. Taste, and adjust seasonings, if necessary. Set aside.

Avocado-Mango Black Bean Burritos

2. Add olive oil, onion, garlic and a dash of salt to a heavy skillet. Sauté onions over medium heat for 7 minutes or until golden. Add cumin and smoked paprika, and saute an additional minute. Add black beans and 2 Tbsp of water. Cover and simmer over low for 3 minutes or until beans are cooked through. Uncover and add hot sauce, lime juice and salt. Taste, and adjust seasonings, if needed.

Avocado-Mango Black Bean Burritos

3. Add mango salsa, stewed black beans and all your favorite burrito toppings (vegan cheese, vegan sour cream, etc) to the tortilla. Fold and serve.

Avocado-Mango Black Bean Burritos