Lindsay's Mango Habanero Chicken Burritos with Sweet Potatoes and Black Beans

We like to make large quantities of burritos and freeze them for quick meals. The frozen burritos have become quite a hit with many of the new mommies I know. The next time you’re trying to figure out what you can make for new parents, you should think about making burritos for their freezer. The burritos take just a few minutes in the microwave and are easy to eat with one hand.

I usually make breakfast burritos but a coworker took my frozen breakfast burrito idea and decided to make a healthier version. (What!?! Pork butt, bacon, sausage, eggs, and potatoes are not healthy?)

The flavors come together really well. One Monday morning, she handed me a burrito. I heated it up and took a bite. I immediately wanted the recipe. So here it is with a few minor adjustments.

Lindsay’s Healthy Mango Habanero Chicken Burritos

1 pound ground chicken breast
Olive oil
3 tablespoons Archer Farms Mango Habanero Sauce (maybe a little more)
2 sweet potatoes, peeled and diced into ½ inch cubes
1 heirloom tomato, diced (on the greener side)
3-4 poblanos, roasted, peeled and diced
1 onion (red or sweet)
3 cloves garlic
1 mango, peeled and cubed (discard pit)
1 can black beans, drained and rinsed
squeeze of lime juice (optional)
plain Greek yogurt (optional)
dozen wrap-size tortillas
shredded cheese (cheddar or jack)

1. Roast the poblanos on an open flame (on your burner if you have gas or on a grill) or under the boiler. (I won’t get into the details about roasting peppers, sticking them in a plastic bag (or in a covered bowl), peeling and dicing.
2. In a large sauté pan, brown chicken in olive oil. Add garlic and about 3 heaping tablespoons of mango habanero sauce. Add diced sweet potatoes and tomatoes. Cover and cook until sweet potatoes are tender. (You may need to add a little water to help cook the sweet potatoes.) Add the onions, cubed mango, black beans, and poblanos. Cook a few minutes longer. Add a little more mango habanero sauce and plain Greek yogurt to thicken (if necessary). Add lime juice if you want a tangier burrito.
3. Let mixture cool a bit then wrap in tortillas with a little shredded cheese in each burrito.

To store:
1. Wrap the burritos in microwave safe wax paper (or parchment paper) and then in aluminum foil.
2. Place wrapped burritos in a plastic bag and freeze.

To reheat: Remove aluminum foil and recycle. Microwave burrito for about 2 to 3 minutes.

Here are the ingredients. I realized I left out the sweet potatoes and the Mango Habanero Sauce.

This is the sauce I used. You can find it at Target, in the "Hispanic Foods" sections.

This is the filling.