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5 from 2 votes
Black Bean Mango Bowl with Fork and Lime Wedges
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Black Bean, Mango & Coconut Rice Bowls
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
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
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.