Name: mango, black bean & caramelized veggie burrito
Prep time: 22 min
Cook time: 15 min
Total time: 37 min
Cuisine: Mexican
Ingredients: 1 fresh mango (about 14 to 15 ounces), peeled and cut into small cubes (1 cup cubes); 1/2 teaspoon chipotle chili powder; Juice of 1 lime (2 tablespoons), divided; 1/8 teaspoon plus 3/4 teaspoon sea salt, divided; 3 tablespoons avocado oil or sunflower oil; 1 medium sweet potato with peel (about 8 ounces), scrubbed and finely diced; 1 cup cooked brown rice, chilled; 2 medium bell peppers, various colors, diced; 1/2 cup frozen organic corn, thawed; 1/2 teaspoon ground turmeric; 1/4 teaspoon ground black pepper; 1 (15-ounce) can no-salt-added black beans, rinsed and drained; 1/4 cup roughly chopped fresh cilantro; 6 burrito-size (10-inch) whole grain tortillas; 1 large Hass avocado, peeled and cut into cubes; 3 ounces soft cashew cheese, scallion or regular flavor, crumbled (optional)

Ingredients

Units Scale

1 fresh mango (about 14 to 15 ounces), peeled and cut into small cubes (1 cup cubes)
1/2 teaspoon chipotle chili powder
Juice of 1 lime (2 tablespoons), divided
1/8 teaspoon plus 3/4 teaspoon sea salt, divided
3 tablespoons avocado oil or sunflower oil
1 medium sweet potato with peel (about 8 ounces), scrubbed and finely diced
1 cup cooked brown rice, chilled
2 medium bell peppers, various colors, diced
1/2 cup frozen organic corn, thawed
1/2 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1 (15-ounce) can no-salt-added black beans, rinsed and drained
1/4 cup roughly chopped fresh cilantro
6 burrito-size (10-inch) whole grain tortillas
1 large Hass avocado, peeled and cut into cubes
3 ounces soft cashew cheese, scallion or regular flavor, crumbled (optional)

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Instructions

In a small bowl, stir together the mango, chipotle powder, 1 1/2 teaspoons of the lime juice, and 1/8 teaspoon of the salt. Set aside.
In a large (12-inch or larger) deep cast iron or other stick-resistant skillet over medium-high, heat the oil. Add the sweet potato and sauté for 3 minutes. Add the rice, bell peppers, corn, turmeric, and black pepper and sauté until bell peppers are caramelized (browned), about 8 minutes. Add the black beans and cook while stirring until the beans are heated through, about 2 minutes.
Remove skillet from the heat, stir in the cilantro and remaining 1 1/2 tablespoons lime juice and 3/4 teaspoon salt, and adjust seasoning.
Top each tortilla with the crumbled cashew cheese (if using), veggie mixture, cubed avocado, and chipotle mango; roll up burrito-style, folding in the sides. Cut in half, if desired. Alternatively, serve as burrito bowls, with tortillas on the side. Top as desired, such as with salsa verde, pico de gallo, or guacamole, and serve.

Notes

Excellent source of vitamin A, vitamin C, and dietary fiber; Good source of potassium and iron.

Nutrition highlights: 14g dietary fiber (50% DV), 327RAE (mcg) vitamin A (40% DV), 57mg vitamin C (60% DV), 3.4mg iron (19% DV), 746mg potassium (16% DV)

Prep Time: 22 minutes
Cook Time: 15 minutes
Category: Main Dish
Cuisine: Mexican, Tropical

Nutrition

Serving Size: 1 burrito
Calories: 480
Sugar: 10g includes 0g added sugars
Sodium: 830mg
Fat: 18g
Saturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 68g
Fiber: 14g
Protein: 15g
Cholesterol: 0mg