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Serves: 6

A recipe inspired by the 10-year old Alexandra Nickle from Arizona at The 2013 healthy lunchtime challenge at the White House in DC. As a side dish, she would suggest a mango soy smoothie made with frozen bananas.


  • For the mango salsa:
    2 ripe mangoes, peeled and
    1/2 red onion, chopped
    1 tablespoon finely chopped
    fresh cilantro leaves
    1 tablespoon freshly squeezed
    lime juice
    1 teaspoon olive oil
    1/4 teaspoon salt
    1/4 teaspoon freshly ground
    black pepper

    For the black beans:
    2 teaspoons olive oil
    1/2 red onion, chopped
    3 medium tomatoes, diced
    1 1/2 teaspoons ground cumin
    1 1/2 teaspoons dried oregano
    1 teaspoon salt
    2 (15-ounce) cans black
    beans, drained and rinsed
    6 large romaine lettuce leaves
    6 whole-grain tortillas (warm)
    1/4 cup shredded low-fat
    Monterey Jack cheese


  • Make the mango salsa:
    1. In a large bowl, toss together the mango, red onion, cilantro, lime juice, olive oil, salt, and pepper.
    Set aside.
    Make the black beans:
    1. In a medium sauté pan over moderate heat, warm 1 teaspoon olive oil. Add the red onion and
    sauté until translucent, about 5 minutes. Add the tomatoes, cumin, oregano, and salt. remove the
    mixture from the heat and let cool for a few minutes. Transfer the tomato mixture to a blender and
    pulse until smooth with some lumps.
    2. In a medium sauté pan over moderate heat, warm the remaining teaspoon olive oil. Add the beans
    and the tomato purée and cook until thickened, about 10 minutes.
    3. To assemble burritos, arrange 1 large romaine lettuce leaf on top of each tortilla and top with a
    scoop of the black bean and tomato mixture. Sprinkle with cheese and wrap the burritos with the salsa
    inside, on top, or on the side of the burrito.
Black bean burritos

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