for the beans:
15 oz canned pinto beans, drained
1 tablespoon canola oil
1/2 onion, minced
leave of 2 springs thyme
1 clove garlic, minced
for the chicken:
2 cups shredded poached or roasted chicken
15 oz canned diced tomatoes
1 tablespoon chipotle hot sauce
1 tablespoon canola oil
1 jalapeno pepper, seeded, minced
1/2 onion, minced
1 garlic cloved, minced
for the mango salsa:
1 large mango, cubed
1/2 cup fire roasted corn*
1/3 cup diced red onion or shallot
1 jalapeno pepper, seeded, minced
1/4 teaspoon ground chipotle
juice of one lime
the extras:
cooked white rice tossed with the juice of 1 lime
sour cream
burrito sized tortillas
Directions:
For the mango salsa: toss all ingredients together in a small bowl. Set aside.
For the chicken: Heat oil in a small saucepan. Saute the onion, pepper and garlic until fragernt. Add the tomato and hot sauce. Simmer until the liquid as evaporated. If there are very large chunks, mash them with a potato masher. Toss with shredded chicken. Set aside.
For the beans: Heat oil in a small saucepan. Saute the onion and garlic until fragernt. Add the beans and thyme. Simmer unitl the beans are heated through.
To assemble: Place a small portion of rice middle of a warm tortilla. Top with beans, chicken, sour cream and salsa. Fold the top and bottom towards the center, then wrap the sides towards the middle to close.
*Available frozen at Trader Joe’s (thaw before use) or roast your own! Brush one cob with olive oil, salt and pepper. Place a skewer in one end and hold over the stove burner for 1 to 2 minutes rotating so all sides are toasty. Remove the kernels from the cob.
My thoughts:
Mango might not be the first thing you think of when it comes to burritos but maybe it should be. I wasn’t sure how they would taste but they were actually really good; very fresh tasting. The fruity sweetness of the mango and roasted corn contrasts nicely with the spicy sauced chicken without any one flavor dominating. I’d also like to point out that while it looks like many individual parts, the mango salsa comes together in seconds and you can easily cook the rice, chicken and beans all at the same time.
I love mangoes so these burritos would be right up my alley! Thanks for an inspiring dish to celebrate Cinco de Mayo.
Looks great! I also love mango salsa with salmon. Or putting cubed mango in a chicken salad. I just love mangoes 🙂
Nicely done. I love mangoes and I love burritos. I also love mangoes in salsa, with beans, with chicken, and by itself. A Mango Chicken Burrito is perfect for Cinco de Mayo!
oh. sweet. i am so making these! thank you thank you!
Muy bonitos! Those burritos are absolutely gorgeous. Happy Cinco de Mayo- er, Mango!
Thi slook perfectly delicious! These burritos should really be part of my Round up. A must try for sure!
We do something very similar with a papaya in place of the mango in the salsa (lime juice, red onion, papaya and salt), . It’s yummy on shredded, leftover pork roast doused with bit of adobo sauce or on top of any rich fish ‘steak.’
I made this last night! It was awesome. Plus, Cinco de Mango is the cutest recipe title there has ever been, I think. I’m going to try out some of your fancy cupcake recipes for a baby shower I’m throwing Saturday–I bet those will be equally wonderful!