Ugli Mango Crabmeat Tortillas
June 7, 2012 · Print This Article
1 can (15 oz) black beans, rinsed and drained well
2 garlic cloves
1/2 sweet onion, chopped fine
1/2 cup coconut milk
8 oz lump crabmeat
1 ugli fruit, peeled, sectioned and chopped
1 mango, peeled and chopped
1 small sweet onion, chopped
1 tomato, seeded and chopped
1 jalapeno pepper, seeded and minced
1 Tbsp chopped fresh cilantro
1 Tbsp lime juice
1 tsp olive oil
1 tsp minced fresh ginger
1 tsp garlic
8 flour tortillas (6 inch size)
Prepare filling: In a saucepan over medium heat, put the beans, garlic, onion, and coconut milk and bring it to a boil, then reduce heat to low, cover and simmer, for 15 minutes, stirring occasionally.
Remove from heat and smash the beans in the saucepan with a potato masher. Cover and set aside.
In a small skillet over low heat, quickly heat the crabmeat, stirring until just warm. Remove from heat.
Prepare salsa: In a large bowl, combine the remaining ingredients (except the tortillas) and mix until blended well. Taste and add salt and pepper if desired. Set aside.
Turn oven on 300 degrees.
Put tortillas in large skillet, cover with foil, and heat in 300 degree oven until tortillas are warm and soft.
Remove tortillas from oven and keep covered, only removing one at a time as you make them.
Put one tortilla on a plate and spread with a heaping tablespoon of the bean mixture, then add a heaping tablespoon of the crabmeat, then a couple tablespoons of the salsa.
Roll up and serve immediately.