Chicken Mango Burritos
serves 2-4
Recipe from Rachel Rappaport
The fruity sweetness of the mango and roasted corn contrasts nicely with the spicy sauced chicken -- without any one flavor dominating. The mango salsa comes together in seconds, and you can easily cook the rice, chicken and beans all at the same time.
Read more about this recipe at Coconut & Lime.
ingredients
Mango salsa:
1 large mango, cubed
1/2 cup fire-roasted corn (frozen or canned)
1/3 cup diced red onion (or shallot)
1 jalapeno pepper, seeded, minced
1/4 teaspoon ground chipotle
Juice of 1 lime
Chicken:
1 tablespoon canola oil
1/2 onion, minced
1 jalapeno pepper, seeded, minced
1 garlic clove, minced
1 (15-ounce) can diced tomatoes
1 tablespoon chipotle hot sauce
2 cups shredded cooked chicken
Beans:
1 tablespoon canola oil
1/2 onion, minced
1 clove garlic, minced
1 (15-ounce) can pinto beans, drained
2 sprigs thyme (leaves only)
Cooked white rice
Juice of 1 lime
Sour cream
Burrito-sized tortillas
timer
prep: 25 minutes
total: 40 minutes
tools
small bowl
small saucepan
potato masher
instructions
1. Toss salsa ingredients together in a small bowl. Set aside.
2. Heat oil in a small saucepan. Sauté the onion, pepper and garlic until fragrant. Add the tomato and hot sauce. Simmer until the liquid is evaporated. Smooth out any large tomato chunks with a potato masher. Toss with shredded chicken. Set aside.
3. Cook the beans. Heat oil in a small saucepan. Sauté the onion and garlic until fragrant. Add the beans and thyme. Simmer until the beans are heated through.
4. Toss the cooked rice with the lime juice, and place a small portion of rice in the 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.
