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“Invisible Mango” Burritos

March 19, 2012

As promised, I’m back with yet another burrito recipe. I really feel that burrito fillings can be so different from each other that it’s like you’re not even eating the same meal once (…or twice…) a week!

Hélène and I have been making black bean patties with mango salsa for a while now, but I’ve never thought to add mango to burritos before now. I was recently talking to a friend who was commenting on how much she hates it when flavours get lost in dishes – it seems like such a waste to her. What I love about this dish (okay, “dish” is a bit generous) is that you really can taste everything, making my title a bit of a misnomer: the combination of mango, cilantro, avocado and lime, plus the extra crunch of the pumpkin seeds, definitely confirms this burrito’s place in the cycle.

Tortillas

I’ve been making a half recipe of tortillas lately, which perfectly makes 4 if you’re a rolling expert like I’ve become, due to my outrageous burrito frequency. If you’re not so sure you can roll thin, assume this makes three generous-sized or four small tortillas. If you want to find the full recipe (along with another wonderful burrito option), see this yam burritos post.

1 cup white flour
1/2 cup whole wheat flour
1/2 tsp salt
1 tsp baking powder
2 generous tbsp oil (olive, canola, vegetable, etc. all work)
1/2 cup plus 1 tbsp warm water

Combine the dry ingredients, stir well, then add the oil and water. Mix with a spoon, then knead for a minute. You can add a bit more flour or water if the dough is sticky or dry.

Divide the mixture into three or four balls, press them into evenly round pancake shapes, then roll out, turning 90˚ often to evenly roll into a circle.

Heat a large pan to medium (no oil is needed) and cook briefly on each side, turning just before or just as brown spots are forming. It’s best to do this part last, because if you get absorbed in something else and let the tortillas brown, they’ll get hard and crack when you roll them. Sad!

Fillings

My friend Brad recently taught me how to best cut a mango, and I’m going to share that here before I even get into the fillings. It’s such a great method, that saves so much mango, that you’ll really never go back. First, examine your mango and find the lines of the pit. You’ll see that two sides of the mango are flatter and one has a bit of a ridge. Face that ridge towards you. With a sharp knife, cut down through the mango, just to the right side of that ridge. You’re cutting right alongside the pit, leaving a half mango. Do the same on the other side. Trim off the remaining mango, or do as I do and just eat around the pit – delicious! With the two mango halves, cut lines vertically and horizontally to get mango cubes, then scoop out with a spoon. So great!

Black Bean Mixture
1 can black beans
1/2 onion
1 tbsp chili powder
salt

Sauté onion, then add black beans, chili powder and salt and let cook until thickened slightly.

Onions and Peppers
1/2 large red onion or 1 small
1 and a half bell peppers of any colour except green
sprinkle of paprika
even smaller sprinkle of cayenne

Sauté the red onion on medium-high heat (this will allow your vegetables to brown rather than cook to mush) until softening, then add the peppers and cook until browning. When ready, turn to low heat and let sit until ready to serve.

Yogurt Sauce
1/2 cup yogurt
juice from 1/2 lime
cilantro, roughly chopped
pepper

Stir to combine.

Toppings
Crumbled goat cheese
Diced avocado
Diced mango
Cilantro leaves
Roasted pumpkin seeds

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