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 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

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.

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.

Caribbean Burritos with Mango-Lime Salsa