I went for a variation of yesterday's fruit theme for tonight's dinner. I love the tangy zing of tomatillos, and combined them with mango and peach. Pinto beans help mellow out the fruit, and the spices round out the flavours. This is a simple recipe and is packed with all sorts of summery goodness.INGREDIENTS
Makes 4 large burritos
- 1 tsp oil
- 1/2 sweet onion, diced
- 2 cloves garlic, minced
- 6 tomatillos, chopped
- 1/2 tsp cinnamon
- 1 tsp chili powder
- 1/2 tsp oregano
- 1/2 tsp salt
- 1 can pinto beans, rinsed and drained
- 1 mango, peeled and chopped
- 1 peach, skinned and chopped
- water
METHOD
1. Heat oil in a frying pan over medium heat. Cook onions for 5 mins, until soft. Add garlic and tomatillos to the pan with a splash of water. Cook for 7-10 mins, until tomatillos cook down and begin to form a thick sauce. Add spices and mix well.
2. Add beans and mango and cook for 5 mins. Add water, if needed. Add peach and cook for 1 min.
3. Wrap in warmed flour tortillas. Serve with guacamole and sour cream, if desired.
