I love spicy food and so when I found these haberno-lime tortillas at a local grocery store I had to buy them. I decided to make a black bean wrap with mango, avocado and corn salsa. The salsa is more like a side salad and can be enjoyed by itself. I made a salad with the left overs the next day (beans, onion, pepper, salsa, sour cream) and that too was quite nice.
Here is the recipe.
2 red onions (sliced)
1 cup sliced sweet peppers
1 can black beans (drained)
seasoning spices (ground cumin, paprika, pepper, sugar, salt, oregano, onion and garlic powder)
1 mango (diced)
1 avocado (diced)
1 jalapeno (finely chopped)
1/2 cup roasted corn kernels
1 small red onion
1 garlic pod grated
1 tomato (chopped)
bunch of cilantro chopped
salt, pepper and sugar for seasoning
1 cup sour cream
splash of lemon juice
Tortilla (I used haberno and lime flour tortilla)
Prepare the black bean. Drain and rinse the beans and add all the spices for the seasoning. Cover and cook for 5-7 minutes. Add a little water if needed.
Heat a tbsp of oil in a pan and add the onion and peppers. Cook on high heat for a few minutes till the onions and peppers get slightly charred but remain crunchy.
For the salsa, mix the mango, avocado, tomatoes, corn, onion, garlic, cilantro , jalapenos, salt, sugar and pepper. Add the juice of lime and mix well.
Prepare the sour cream by adding the chipotle seasoning and a little salt and lime juice if desired
To Assemble. Heat the tortilla in a pan for a few minutes on both sides and then add the black beans, salsa, sour cream, cheese and lettuce.