Ingredients
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1/4 cup apricot preserves
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1/4 cup sour cream
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1/4 cup mayonnaise
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2 teaspoons hot sauce (Texas Pete or your favorite to taste)
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1/4 teaspoon cumin
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1 tablespoon olive oil
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1 red bell pepper, chopped
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1 (14 ounce) can whole kernel corn (canned or frozen thawed)
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1 (15 ounce) can black beans, drained and rinsed
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1 large jalapeno, chopped (or to taste)
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2 green onions, chopped (both green and white parts)
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2 mangoes, peeled and diced
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1 avocado, peeled and diced
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1/2 cup fresh cilantro, chopped
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1 lime, juice of
Instructions
- SAUCE: Combine all ingredients in small bowl. Cover and refrigerate. (best if chilled for at least an hour).
- VEGGIE MIX: Heat oil in a large nonstick pan over medium heat. Add the bell pepper and saute' for about 5 minutes.
- Add the corn, beans, jalapenos, and green onions, stirring well. Reduce heat to low & simmer about 5 minutes to heat through.
- Remove from heat and add mango, avocado (if using), cilantro, and lime juice. Gently toss or stir to combine.
- ASSEMBLY: To each flour tortilla, spread some sauce, (and the chicken if using), then the veggie mixture. Wrap up burrito style and enjoy.