Caribbean Burritos with Mango-Lime Salsa

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)
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

  1. 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.
  2. Make the mango-lime salsa: In a medium bowl, combine all mango-lime salsa ingredients. Toss gently and serve.
  3. 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.
  4. 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
Jonathan Ewald
Jonathan Ewald

“If man thinks about his physical or moral state he usually discovers that he is ill.” – Johann Wolfgang von Goethe

1 Comment
  1. Just made these for dinner tonight from the Plant to Plate Cookbook! Sooo good, y’all! Even the menfolk liked them! This will be making the regular rotation in the dinner lineup. Thanks for a simple, yet delicious recipe!

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