Mango Wraps

A few years ago, there was a tiny vegetarian cafe over on Pittsburgh’s Northside called Hoi Polloi. My absolute favorite dish of theirs was their mango wraps. Unfortunately, Hoi Polloi closed a while back, and I have since been mango wrap-less. Finally, I have remedied the situation!

Mango Wraps

Mango Wraps
Makes 10-12 burritos
For the filling
1 tablespoon olive oil
1-2 cups mango, diced and microwaved for 2-3 minutes
1 can small beans, such as black beans, black eyed peas, pinto beans, etc
2 cups bell pepper, chopped
1.5 cups onion, chopped
2-3 cloves garlic, minced
1-2 tablespoons lime juice
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper flakes
1/2 teaspoon cilantro
1/4 teaspoon cumin

To serve
10-12 warm tortillas
2-3 cups of red-cooked rice
Shredded cheese, sour cream, and salsa to taste

For the red-cooked rice
2 cups of brown rice
12 ounces of tomato juice
1 ounce lime juice
21 ounces of water
1/2 teaspoon cilantro
1/4 cup frozen peas
1/4 cup frozen corn

First, make the rice. Put all of the rice ingredients except for the frozen vegetables into your rice cooker. Switch it on. When it clicks over to warm, add the vegetables, and let sit on warm for 5-10 minutes.

Next, make the filling. Heat the oil in a pan over medium-high heat. Saute the peppers, onions, and garlic until tender, about 5 minutes. Add the rest of the filling ingredients, and cook until heated through.

To serve, place a tortilla on a plate and top with about 1/4 cup of rice. Next, add about 1/4 cup of filling. Finally, add sour cream, cheese, and salsa, as desired.

I hope you like these as much as we did!!

Categories: Main Dish, Quick and Easy | Leave a comment

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