Black Bean, Mango & Coconut Rice Bowls

Rich coconut milk infused rice is topped with a blend of back beans and mango in these sweet, savory and spicy tropical-inspired coconut rice bowls.

What can I really say about this one? It's as good as dessert. It could almost be a dessert. Mango. Coconut. People are even putting black beans into brownies these days. In other words, it's good. I think my original intention was to create some type of burrito bowl, but then I got a bit carried away with the mango and the coconut, and before I knew it there was no way I could add anything else to this dish, and it didn't much resemble a burrito. I'll probably try again for a burrito bowl down the road. Who knows? Maybe I'll get carried away and end up with something totally new and inspired, again.

It's been a week...the kind of week where I wish I had one of these bowls waiting for me at the end of it, and it's still going on. I'm not going to babble a whole lot about how good these were. I think you can figure that out by just reading the title of the post. So that's about it. Enjoy and have an awesome weekend!

5 from 1 vote

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Black Bean, Mango & Coconut Rice Bowls

Rich coconut milk infused rice is topped with a blend of back beans and mango in these sweet, savory and spicy tropical-inspired coconut rice bowls.

Course Entree

Cuisine American

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4

Author Alissa

Ingredients

• coconut rice
• 1 tbsp. vegetable oil
• 1 onion diced
• 2 garlic cloves minced
• 1 red bell pepper diced.
• 1 jalapeño pepper seeded and finely chopped
• 2 ripe mangoes diced (about 2 cups)
• 1-14 oz. can or 1 ¾ cups cooked black beans rinsed and drained
• ¼ cup lime juice
• 1 tbsp. agave or to taste, depending on how sweet your mangoes are
• 1 tsp. ground cumin
• ¼ tsp. salt
• black pepper to taste
• 2 scallions chopped
• hot sauce for serving (optional)

Instructions

1. Prepare coconut rice according to recipe directions.
2. While coconut rice cooks, coat a medium skillet with oil and place over medium heat. Add onion, garlic, red bell pepper and jalapeño. Sauté until onion and pepper are softened, about 5 minutes.
3. Add mango, beans, lime juice, agave, cumin salt and pepper. Bring to a simmer. Allow to simmer, stirring occasionally, until mangoes are tender and mixture is thick and slightly syrupy, about 2 minutes.
4. Divide rice into bowls and top with mango and bean mixture. Sprinkle with scallions and hot sauce, if using.