Happy mango season to all those that celebrate
Ingredients:
Per ~3-4 servings.
- 2 15oz cans black beans, drained and rinsed
- 2 cloves garlic, minced
- 1 green bell pepper, diced
- 1 red bell pepper, diced
- 1 large tomato, slced (I used a beefsteak tomato)
- 1/2 tablespoon cumin
- 1 teaspoon aleppo pepper flakes (optional)
- 1/2 cup cilantro, chopped
- 4-5 green onions, chopped
- 1.5 tablespoons butter
- 2 cups corn
- 1/2 lime
- 1 cucumber, diced
- 1 mango, cut into cubes
- 8oz greens of choice
- 1/4 cup guasacaca (or sub with guacamole)
- 1/3 cup Trader Joe’s pepita salsa
- vegan feta, as a garnish (optional)
- olive oil, as much as needed
- salt, to taste
- pepper, to taste
Instructions:
- In a pot, heat some olive oil (~2 tablespoons-ish), and add the garlic. Once fragrant, add the bell peppers and give it a stir. Then add the tomatoes along with the cumin and aleppo peppers, if using. Saute for a couple of minutes. Then, add the black beans to the pot (I like to mash some of them up to help thicken the consistency) along with ~1/2 cup water. Add the green onions and cilantro. Season with salt and pepper, to taste. Once this comes to a boil, reduce the heat to a simmer and let it sit for around 25-30 minutes, stirring occasionally and adding more water if needed.
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Separately, in a pan, add the butter and once melted, add the corn. Add some salt and pepper, to taste. Let the corn roast, stirring occasionally, for around 15 minutes. I like to add a handful of cilantro in the corn as well (optional). When the corn is roasted and toasted, finish by squeezing the lime on top.
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Assemble all your ingredients for the bowl (cucumber, mango, greens, guasacaca/guacamole, pepita salsa)
- Assemble the bowl and top it off with some feta if you’d like!
