This burrito recipe is pure wow, from head to toe. Fragrant coconut-cinnamon rice, fresh and zingy mango-lime salsa, hearty black beans, and exotic toasted coconut flakes…you get the picture. If you’d like to reduce the carb content in this recipe, turn it into a “grain bowl” by omitting the tortilla and just spooning the beans and salsa atop a pile of coconut rice.
Ingredients
| Quantity | Unit | Name | Link | Alternatives |
|---|---|---|---|---|
| 10 | large | whole-wheat tortillas | ||
| 1 | (15-ounce) can | black beans, drained, rinsed, and heated through | ||
| 1 | cup | coconut flakes, toasted (see instructions) | ||
| COCONUT RICE: | ||||
| 2 | cups | uncooked jasmine rice, washed | ||
| 1 | stick | cinnamon (optional) | ||
| 1½ | cups | water | ||
| 1 | can | coconut milk | ||
| 2 | tablespoons | sugar | ||
| ¼ | teaspoon | salt | ||
| MANGO-LIME SALSA: | ||||
| 2 | ripe mangoes, peeled, seeded, and diced into 1⁄4-inch cubes | |||
| 1 | tablespoons | jalapeño pepper, seeded and minced | ||
| 1 | tablespoon | shallots, minced | ||
| ¼ | cup | fresh cilantro, coarsely chopped | ||
| 2 | tablespoons | fresh lime juice | ||
| ½ | teaspoon | salt |
Instructions
- Make the coconut rice: In a saucepan, combine all coconut rice ingredients and bring to a boil. Cover the pan and reduce the heat to low, allowing the rice to simmer for 20 minutes, or until the rice is fluffy. Remove from heat, stir with a fork, cover, and let sit for 10 minutes. Remove the cinnamon stick before serving.
- Make the mango-lime salsa: In a medium bowl, combine all mango-lime salsa ingredients. Toss gently and serve.
- Toast the coconut: In a skillet over medium heat, toast the coconut for about 3 minutes, turning frequently with a spatula until browned and toasted on all sides.
- Assemble burritos: Spoon the coconut rice, black beans, and mango-lime salsa into warmed tortillas, then sprinkle the coconut flakes on top. Wrap burritos and serve.
Prep Time: 45-60 minutes Serving Size: 8-10 servings
