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Coconut Mango Black Beans – vegetarian recipe
Stav Kogan

Coconut Mango Black Beans

A vibrant, flavour-packed tropical dish that comes together in under 20 minutes using pantry staples. The creamy coconut milk, sweet juicy mango, and hearty black beans create a surprisingly delicious and satisfying meal.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 2 serving
Calories: 396
Ingredients Method Nutrition

Ingredients
  

  • 1 3/4 cups (435 mL) cooked or canned black beans, drained and rinsed
  • 1/4 cup (60 mL) coconut milk
  • 1 tablespoon (15 mL / 0.5 fl oz) freshly squeezed lime juice
  • 1 teaspoon (5 mL / 0.2 fl oz) chili powder
  • 1/4 teaspoon (1 mL / 0 fl oz) salt
  • 2 cups (500 mL) fresh or frozen mango pieces
  • & Variations
  • Swap the chili powder for minced fresh chilies like jalapeño or chipotle for a smokier, spicier kick.
  • For a different flavour profile, try a teaspoon of ground cumin, coriander, or a mild curry powder instead of chili powder.

Method
 

  1. In a medium saucepan, combine the black beans, coconut milk, lime juice, chili powder, and salt.
  2. Bring the mixture to a boil over medium-high heat.
  3. Reduce the heat to medium-low, cover, and simmer for 10 minutes to allow the flavours to meld.
  4. Stir in the mango pieces, replace the cover, and cook for an additional 3 minutes, or until the mango is heated through.
  5. Serve warm with rice and your favorite salsa.
  6. Stir in a handful of fresh, chopped cilantro just before serving to add a bright, herbaceous flavour.
  7. Sauté a little minced garlic, ginger, or lemongrass in the saucepan before adding the other for a deeper aromatic base.

Nutrition

Calories: 396kcalCarbohydrates: 71gProtein: 16gFat: 8g

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