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.


  • 10 large whole-wheat tortillas
  • 1 (15-ounce) can black beans, drained, rinsed, and heated through
  • 1 cup coconut flakes, toasted (see instructions)
  • 2 cups uncooked jasmine rice, washed
  • 1 stick cinnamon (optional)
  • 1½ cups water
  • 1 can coconut milk
  • 2 tablespoons sugar
  • ¼ teaspoon salt
  • 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


  • 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.

Ready in about 45-60 minutes
Makes 8-10 servings

About the Author

Jonathan Ewald

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

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