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