Coconut Black Beans with Mango

(inspired by a recipe from VegWeb)

Serves 1

Ingredients

1/4 medium yellow, white, or red onion, diced

3/4 cup cooked black beans

1 cup mango, diced

1/2 tsp ground cumin

1/4 tsp red pepper flakes

salt, to taste

1 T coconut butter

Method

1. In a non-stick pan over medium heat, cook onions until soft and translucent.

2. Add black beans, cumin, and salt to the pan. Stir until well combined and spices are evenly distributed.

3. Add mango to the mixture and stir briefly, just until the fruit is incorporated into the rest of the ingredients. Remove from heat.

4. Place the mixture on serving plate and drizzle generously with coconut butter.

5. Serve with your whole grain of choice and enjoy!

Notes:

*Any color onion works for this recipe. I like Vidalias for their added sweetness, but red onions add a lovely color to the mix.

*I used canned, no-salt-added black beans (Whole Foods’ 365 brand).

*I prefer the smaller Champagne mangoes to the red mangoes, but either variety works fine. You could even use frozen mango chunks and dice them into smaller pieces.

*Do not skip the coconut butter—it’s what makes the dish so delicious! I recommend Artisana coconut butter.

Filed under: Recipe