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.
|1||(15-ounce) can||black beans, drained, rinsed, and heated through|
|1||cup||coconut flakes, toasted (see instructions)|
|2||cups||uncooked jasmine rice, washed|
|2||ripe mangoes, peeled, seeded, and diced into 1⁄4-inch cubes|
|1||tablespoons||jalapeño pepper, seeded and minced|
|¼||cup||fresh cilantro, coarsely chopped|
|2||tablespoons||fresh lime juice|
- 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.