Black Bean Burritos with a Cilantro-Peanut Chutney and Tomato Salsa

Black Bean Burritos with a Cilantro-Peanut Chutney and Tomato Salsa

For the salsa:
8 roma tomatoes, chopped
juice of 1 lime
1 onion, chopped
3 cloves garlic, chopped
1 green bell pepper
salt
1 jalapeno pepper, seeds removed (or if you like it extra-hot, habanero, seeds removed)
1/8 cup cilantro, chopped with tender stems included

For the chutney:
1 large bunch cilantro, tender stems included, chopped
1/2 cup Spanish peanuts
salt
1 jalapeno pepper
2 tablespoons tomato paste
2 tablespoons extra-virgin olive oil

2 cups black beans, cooked
1/2 cup reduced-fat cheddar cheese
12 whole wheat soft tortilla shells

For the salsa, put ingredients into food processor and blend until chopped properly.

For the chutney, combine ingredients into blender, add a small amount of water, and blend until smooth.

Place beans onto tortilla. Fold into a burrito shape. Do this for the rest of the tortillas. Put the tortillas in a casserole dish, and top with cheese. Bake in the oven at 325 degrees for 20 minutes, or until cheese melts. Then, top with salsa and chutney. Enjoy!