Black Bean and Mango Burritos


  • 1 Tablespoon olive oil
  • ½ onion, diced
  • 2 cloves of garlic, minced
  • 1 teaspoon cumin
  • 2 cups cooked black beans (about one 15-ounce can)
  • pinch of red pepper flakes
  • salt, to taste
  • 1 mango, peeled and diced
  • 1 Tablespoon light brown sugar
  • 1 Tablespoon lime juice
  • 4 whole wheat tortillas
  • ¼ bunch of cilantro, minced
  • Optional: brown rice and shredded cheddar cheese


  1. Sauté the onion in the olive oil over medium heat for 3-5 minutes. Add the garlic and cumin, stir and cook for 30 seconds to 1 minute. Add the black beans and red pepper flakes. Cook to heat through, season with salt. Remove from heat, but keep warm.
  2. Combine the mango, brown sugar and lime juice in a pan. Cook over medium heat until the mango softens and releases its juices, about 2 minutes. Remove from heat.
  3. To serve: Place ½ cup black bean mixture in the center of one tortilla, add rice and cheese, if using. Spoon 1 tablespoon mango mixture over beans and sprinkle with cilantro. Roll the tortilla around the filling to close. Repeat until all burritos are made.