"My nickname is Banana. My mom has called me Banana ever since I was a baby because I always ate bananas. Shh... Don't tell any other kids in Arizona that this is my nickname," say Alexandra. "Kids in Arizona love bean burritos. My version is healthier than you can find in most restaurants. I love mangoes. A good mango is a great food for any day of the year. As a side dish, I would suggest a mango soy smoothie made with frozen bananas." - Alexandra Nickle, age 10, Arizona

Makes 6 servings

Ingredients:

For the mango salsa:

• 2 ripe mangoes, peeled and chopped
• 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 Montery Jack cheese

Preparation:

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. 

325 calories; 12g protein; 52g carbohydrates; 7g fat (1g saturated fat); 597mg sodium

More information about the Kids' State Dinner:

• Check out the other winning 2013 Kids' State Dinner Recipes here.
• Learn more about Kids' State Dinner here.