Tortilla Cones with Mango

Ingredients

For the refried beans,

• 1 can (15 oz.) red kidney beans, drained and mashed
• 2 Tablespoons oil
• 2 cloves garlic, finely chopped
• 1 small onion, finely chopped
• ¼ teaspoon salt
• 1/8 teaspoon black pepper
• 1/8 teaspoon red cayenne pepper

For the cones,

• 6 count, 7-inch diameter flour tortillas
• 1 cup refried red kidney beans (see recipe)
• 6 Tablespoons sour cream
• 1 cup salsa
• 1 cup shredded lettuce
• 1/2 cup Roma tomatoes, seeded and diced small
• 6 Tablespoons cheddar cheese, shredded

For the topping/garnish,

• 2 Tablespoons red onion, diced small
• 2 Tablespoons cheddar cheese, shredded
• 4 Tablespoons mango, ripe, diced small
• 6 large pitted black olives, sliced

Instructions

1. Prepare the Refried Beans. Over medium heat, heat the oil in a skillet, then add garlic and onion. Cook until soft for about 2 to 3 minutes. Add the mashed beans and the rest of the ingredients. Stir it while cooking for about 2 to 3 minutes. Set aside.
2. Start to assemble the cones. On a flat surface, lay the flour tortillas. On each flour tortilla, spread about 2 Tablespoons refried beans; then on top of that spread 1 tablespoon of sour cream. Top each one with about 2 Tablespoons of salsa, about 1-1/4 Tablespoon of tomatoes and 1 Tablespoon of cheddar cheese.
3. Using a scissor cut each in half; starting from one end point roll each one to form a cone; arrange each cone in a bowl resembling a flower arrangement.
4. Top each cone with 1 teaspoon cheese, 1 teaspoon onion and 2 teaspoons mango. Garnish with 3-4 thin slices of olives. Cover with plastic wrap and chill until ready to serve.

Cook’s notes