For a heart healthy take on Mexican food, this recipe by the American Heart Association features mango salsa paired with vegetarian flautas.
Baked Flautas with Mango Salsa
1 cup cooked yellow saffron rice, cooked according to package, omitting salt
1/2 cup canned black beans, drained, rinsed
1/2 cup chopped green onions
1/2 cup baby spinach, coarsely chopped
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 cup no-salt-added tomato sauce
6 6-inch corn tortillas
Preheat the oven to 425 degrees F. Cover a baking pan with foil and coat with nonstick cooking spray.
In a large bowl, combine the cooked rice, black beans, green onion, spinach, chili powder, cumin and tomato sauce, mixing well. Spoon 1/3 cup of the mixture on each tortilla and roll up tightly. Place seam side down on the prepared pan. Lightly spray the tops of each flauta with nonstick cooking spray.
Bake for 15 minutes, or until crispy and light brown.
Mango Salsa
1 cup chopped mango or chopped pineapple (fresh, frozen or canned)
1/2 cucumber, chopped
2 tsp. chopped jalapeno peppers, chopped
1 tablespoon lime juice
In medium bowl, combine all ingredients. Refrigerate.
More: 5 Everyday Diet Tips for a Healthy Heart
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