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.