Recipes
Mini Mango and Black Bean Casseroles

3rd place winner, Vegetarian Times Recipe Contest
When longtime vegetarian Rhee Lightner cooks for her omnivorous family, her goal is "to make food that is so delicious they don't even think about what they're eating." She came up with this dish on a cold, rainy day when she wanted to eat "something sustaining, comforting" and wholesome — and the idea of making a nontraditional dish for the holidays appealed to me."

Ingredients
Polenta
2 cans (13.5 ounces each) full-fat coconut milk
1 cup polenta
1/4 cup chopped fresh cilantro
2 tablespoons nutritional yeast
3  cloves garlic, minced (1 tablespoon)
3/4 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon ground cumin
Mole
1 can (15 ounces) diced tomatoes
1 tablespoon minced unsweetened chocolate
1 tablespoon raisins, finely chopped
2 teaspoons honey
1  clove garlic, minced (1 teaspoon)
1 teaspoon crushed red pepper
1/4 teaspoon cinnamon powder
Casseroles
1 teaspoon olive oil, plus more for ramekins and polenta
1/2 cup diced onion
1/2 cup diced red bell pepper
1 can (15 ounces) organic black beans, rinsed and drained
1/4 cup chopped toasted almonds
1/4 cup chopped fresh cilantro
2 teaspoons lime juice
3/4 cup diced fresh mango
6 slices cheddar cheese
2 tablespoons dried cilantro
Directions
To make polenta:
Skim cream from top of canned coconut milk; reserve for garnish. 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 1/3 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.

Garnish with reserved coconut cream.

Ease of Preparation: Moderate

Preparation Time: 30 min
refrigerate overnight

Cook Time: 45 min

Servings: 6

Recipe By: Rhee Lightner

From:  Vegetarian Times

Chef Suggestions
Serve with a side of Simply Organic Guacamole or Salsa
Nutrition Facts
As prepared, each serving contains 380 calories, 19g total fat, 0mg cholesterol, 617mg sodium, 45g total carbohydrate and 10g protein.

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