Lydia's Funky Wrap

• 1 cup chopped mango
• 12 cup chopped red bell pepper
• 12 cup chopped fresh cilantro
• 12 cup chopped fresh parsley
• 14 cup fresh lime juice
• 3 tablespoons white wine vinegar
• 1 tablespoon minced garlic
• 1 tablespoon dried oregano
• 2 teaspoons chopped fresh jalapenos
• salt and pepper
• 1 teaspoon olive oil
• 1 lb red snapper fillet, cut into 1/2 inch cubes
• 1 (14 1/2 ounce) can black beans, drained
• 1 cup cooked rice, warm
• 4 10-inch flour tortillas

1. In a mixing bowl, mix together the mango, bell pepper, cilantro, parsley, lime juice, vinegar, garlic, oregano, and jalapeno pepper.
2. Season with salt and pepper to taste.
3. In a large non-stick skillet over medium-high heat, saute fish fillets in heated olive oil.
4. Note: I season the fish with a little salt and pepper.
5. Saute the fish for about 5 minutes or until becomes firm and white.
6. Add the beans and rice; cook 1-2 minutes or until warmed.
7. Take skillet off of burner; add the mango mixture; stir to combine.
8. Spoon mixture onto tortillas; wrap up burrito style and serve immediately.

mango, red bell pepper, fresh cilantro, parsley, lime juice, white wine vinegar, garlic, oregano, fresh jalapenos, salt, olive oil, red snapper fillet, black beans, rice, flour tortillas

Taken from www.food.com/recipe/lydias-funky-wrap-67701 (may not work)