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.


Yields10 ServingsPrep Time15 minsCook Time38 minsDifficultyIntermediate

Ingredients

 10 large whole-wheat tortillas
 1 (15 oz) 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)
 1 ½ cups water
 1 can coconut milk
 2 tbsp sugar
 ¼ tsp salt
Mango-Lime Salsa
 2 ripe mangoes, peeled, seeded, and diced into ¼-inch cubes
 1 tbsp jalapeño pepper, seeded and minced
 1 tbsp shallots, minced
 ¼ cup fresh cilantro, coarsely chopped
 2 tbsp fresh lime juice
 ½ tsp salt

Instructions

Make the Coconut Rice
1

In a saucepan, combine all coconut rice ingredients and bring to a boil.

2

Cover the pan and reduce the heat to low, allowing the rice to simmer for 20 minutes, or until the rice is fluffy.

3

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
4

In a medium bowl, combine all mango-lime salsa ingredients. Toss gently and serve.

Assemble Burritos
5

Spoon the coconut rice, black beans, and mango-lime salsa into warmed tortillas, then sprinkle the coconut flakes on top. Wrap burritos and serve.

Nutrition Facts

Serving Size 1 burrito

Servings 10


Amount Per Serving
Calories 422
% Daily Value *
Total Fat 15g24%
Saturated Fat 11g56%
Trans Fat 0g
Cholesterol 0mg
Sodium 440mg19%
Total Carbohydrate 64g22%
Dietary Fiber 7g29%
Sugars 15g
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 10 large whole-wheat tortillas
 1 (15 oz) 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)
 1 ½ cups water
 1 can coconut milk
 2 tbsp sugar
 ¼ tsp salt
Mango-Lime Salsa
 2 ripe mangoes, peeled, seeded, and diced into ¼-inch cubes
 1 tbsp jalapeño pepper, seeded and minced
 1 tbsp shallots, minced
 ¼ cup fresh cilantro, coarsely chopped
 2 tbsp fresh lime juice
 ½ tsp salt

Directions

Make the Coconut Rice
1

In a saucepan, combine all coconut rice ingredients and bring to a boil.

2

Cover the pan and reduce the heat to low, allowing the rice to simmer for 20 minutes, or until the rice is fluffy.

3

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
4

In a medium bowl, combine all mango-lime salsa ingredients. Toss gently and serve.

Assemble Burritos
5

Spoon the coconut rice, black beans, and mango-lime salsa into warmed tortillas, then sprinkle the coconut flakes on top. Wrap burritos and serve.

Caribbean Burritos with Mango-Lime Salsa
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