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 oz) can black beans, drained, rinsed, and heated through
1cupcoconut flakes, toasted (see instructions)
Coconut Rice
2cupsuncooked jasmine rice, washed
1stickcinnamon (optional)
1 ½cupswater
1can coconut milk
2tbspsugar
¼tspsalt
Mango-Lime Salsa
2ripe mangoes, peeled, seeded, and diced into ¼-inch cubes
1tbspjalapeño pepper, seeded and minced
1tbspshallots, minced
¼cupfresh cilantro, coarsely chopped
2tbspfresh lime juice
½tspsalt
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
10 servings
Serving size
1 burrito
Amount per serving
Calories422
% Daily Value *
Total Fat15g20%
Saturated Fat 11g56%
Trans Fat 0g
Cholesterol0mg
Sodium440mg20%
Total Carbohydrate64g24%
Dietary Fiber 7g25%
Total Sugars 15g
Protein10g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
10large whole-wheat tortillas
1(15 oz) can black beans, drained, rinsed, and heated through
1cupcoconut flakes, toasted (see instructions)
Coconut Rice
2cupsuncooked jasmine rice, washed
1stickcinnamon (optional)
1 ½cupswater
1can coconut milk
2tbspsugar
¼tspsalt
Mango-Lime Salsa
2ripe mangoes, peeled, seeded, and diced into ¼-inch cubes
1tbspjalapeño pepper, seeded and minced
1tbspshallots, minced
¼cupfresh cilantro, coarsely chopped
2tbspfresh lime juice
½tspsalt
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.
AuthorLife and Health Network