Mini Mango and Black Bean Casseroles Recipe

Name: Mini Mango and Black Bean Casseroles
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 13.5-oz. cans full-fat coconut milk; 1 cup polenta; 1/4 cup chopped fresh cilantro; 2 Tbs. nutritional yeast; 3 cloves garlic, minced (1 Tbs.); 3/4 tsp. salt; 1/2 tsp. crushed red pepper; 1/2 tsp. ground cumin; 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; 1/4 tsp. cinnamon powder; 1 tsp. olive oil, plus more for ramekins and polenta; 1/2 cup diced onion; 1/2 cup diced red bell pepper; 1 15-oz. can black beans, rinsed and drained; 1/4 cup chopped toasted almonds; 1/4 cup chopped fresh cilantro; 2 tsp. lime juice; 3/4 cup diced fresh mango; 6 slices Follow Your Heart Vegan Gourmet Cheddar Cheese; 2 Tbs. dried cilantro

Servings: persons

2 13.5-oz. cans full-fat coconut milk
1 cup polenta
1/4 cup chopped fresh cilantro
2 Tbs. nutritional yeast
3 cloves garlic, minced (1 Tbs.)
3/4 tsp. salt
1/2 tsp. crushed red pepper
1/2 tsp. ground cumin
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
1/4 tsp. cinnamon powder
1 tsp. olive oil, plus more for ramekins and polenta
1/2 cup diced onion
1/2 cup diced red bell pepper
1 15-oz. can black beans, rinsed and drained
1/4 cup chopped toasted almonds
1/4 cup chopped fresh cilantro
2 tsp. lime juice
3/4 cup diced fresh mango
6 slices Follow Your Heart Vegan Gourmet Cheddar Cheese
2 Tbs. dried cilantro

1
To make Polenta: Skim cream from top of coconut milk cans; reserve for garnish.
2
Bring 2 cups coconut milk, 1 cup water, and remaining ingredients to a boil in saucepan.
3
Reduce heat to medium-low, and simmer 20 minutes, or until thick.
4
Coat 9-inch round cake pan with cooking spray.
5
Smooth Polenta mixture into prepared pan.
6
Refrigerate overnight.
7
To make Mole: Simmer all ingredients in saucepan over medium-low heat 3 minutes, or until sauce is smooth.
8
To assemble Casseroles: Heat oil in saucepan over medium heat.
9
Add onion and bell pepper, and cook 5 minutes.
10
Add black beans, almonds, fresh cilantro, lime juice, and Mole.
11
Fold in mango.
12
Preheat oven to broil.
13
Brush 6 1-cup ramekins with oil, and place on baking sheet.
14
Scoop 1/3 cup black bean mixture into each ramekin.
15
Unmold Polenta from cake pan, and cut into 6 rounds with 3-inch round cutter.
16
Saute Polenta rounds in oil in medium skillet until browned on both sides.
17
Place Polenta rounds over bean mixture in ramekins, top with cheese, and sprinkle with dried cilantro.
18
Broil 3 to 5 minutes, or until cheese is melted.

531

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 2 13.5-oz. cans full-fat coconut milk, 1 cup polenta, 1/4 cup chopped fresh cilantro, 2 Tbs. nutritional yeast, and more.

Yes, Mini Mango and Black Bean Casseroles falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mini Mango and Black Bean Casseroles

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