Mini Mango and Black Bean Casseroles
Serves: 6
Ingredients
- Polenta
- 2 13.5-oz. cans full-fat coconut milk
- 1 cup polenta
- ¼ cup chopped fresh cilantro
- 2 Tbs. nutritional yeast
- 3 cloves garlic, minced (1 Tbs.)
- ¾ tsp. salt
- ½ tsp. crushed red pepper
- ½ tsp. ground cumin
- Mole
- 1 15-oz. can diced tomatoes
- 1 Tbs. minced unsweetened chocolate
- 1 Tbs. raisins, finely chopped
- 2 tsp. honey
- 1 clove garlic, minced (1 tsp.)
- 1 tsp. crushed red pepper
- ¼ tsp. cinnamon
- Casseroles
- 1 tsp. olive oil, plus more for ramekins and polenta
- ½ cup diced onion
- ½ cup diced red bell pepper
- 1 15-oz. can black beans, rinsed and drained
- ¼ cup chopped toasted almonds
- ¼ cup chopped fresh cilantro
- 2 tsp. lime juice
- ¾ cup diced fresh mango
- 6 slices cheddar cheese (vegan if preferred)
- 2 Tbs. dried cilantro
Instructions
- To make polenta: Bring 2 cups coconut milk, 1 cup water, and remaining ingredients to a boil in saucepan.
- Reduce heat to medium-low, and simmer 20 minutes, or until thick.
- Coat 9-inch round cake pan with cooking spray.
- Smooth polenta mixture into prepared pan.
- Refrigerate overnight.
- To make mole: Simmer all ingredients in saucepan over medium-low heat 3 minutes, or until sauce is smooth.
- To assemble casseroles: Heat oil in saucepan over medium heat.
- Add onion and bell pepper, and cook 5 minutes.
- Add black beans, almonds, fresh cilantro, lime juice, and mole.
- Fold in mango.
- Preheat oven to broil.
- Brush 6 1-cup ramekins with oil, and place on baking sheet. Scoop ⅓ cup black bean mixture into each ramekin.
- Unmold polenta from cake pan, and cut into 6 rounds with 3-inch round cutter. Sauté polenta rounds in oil in medium skillet until browned on both sides.
- Place polenta rounds over bean mixture in ramekins, top with cheese, and sprinkle with dried cilantro.
- Broil 3 to 5 minutes, or until cheese is melted.
Nutrition Information
Serving size: 1 Calories: 380 Fat: 19 Carbohydrates: 45 Sugar: 10 Sodium: 617 Fiber: 9 Protein: 10