Thursday, February 7, 2013

Roasted Corn, Black Bean, and Mango Burritos

I'm always seeing black beans and mangoes together. I couldn't help but want to try a recipe for my bean and mango loving husband and kid. I adapted this recipe for a salad into a burrito recipe by (dush) putting it on a tortilla and also made some changes to make it more friendly to my family. It's also incredibly easy and takes less than 20 minutes INCLUDING chopping all of the veggies if you do your chopping and lime-squeezing while the corn is cooking.


1 tablespoon vegetable oil

  • garlic cloves, minced
  • 3 cups corn kernels (frozen or about 6 ears, fresh)
  • 2 cups diced peeled ripe mango (about 2 pounds)
  • 3/4 cup chopped red onion
  • 3/4 cup chopped red bell pepper
  • 1/3 cup fresh lime juice
  • 3 tablespoons chopped fresh cilantro
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • drained canned chipotle chile in adobo sauce, chopped (optional, I didn't use them because of the spice-averse baby and it was super tasty anyway)
  • (15-ounce) cans black beans, rinsed and drained or 3 cups cooked beans (I only had 2 cups on hand and it was great anyway)
  • Tortillas


  1. Heat oil in a large nonstick skillet over medium-high heat. Add garlic; cook 30 seconds. Stir in corn; cook 8 minutes or until browned, stirring occasionally. Add beans and warm through. While corn is cooking, add the rest of the ingredients together in a large bowl (I kept mangoes on the side). When everything is ready, add corn and beans to the veggies & seasonings and mix well. This is when I took a big scoop out, because I do not like mangoes. Then add mangoes in and mix well again. Scoop a nice spoonful onto a tortilla for each person and enjoy. Would be nice garnished with avocado or sour cream.

  2. Place corn mixture in a large bowl. Add mango and remaining ingredients except greens; stir well. Arrange 1 cup greens on each of 8 plates. Spoon onto tortillas.

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