Spiced Black Beans with Coconut Rice and Mango Avocado Salsa

Spiced Black Beans with Coconut Rice and Mango Avocado Salsa

Ready in 30 minutes • Serves 2-3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 14, 2016.
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This is a tasty treat that will take you to the tropics.

Ingredients

COCONUT RICE

  • 1 cup jasmine rice
  • ¾ cup coconut milk
  • ¾ cup water

SPICED BLACK BEANS

  • ¾ red onion, finely diced (reserve ¼ for salsa)
  • ½ capsicum, core and seeds removed and diced 1cm
  • ½ chilli, finely chopped
  • 2 tablespoons Mexican spice mix
  • 1 can chopped tomatoes
  • 2 tablespoons tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon vinegar (e.g. red wine, cider, balsamic)
  • 1 can black beans, drained and rinsed
  • ¼ cup vegetable stock or water
  • ½ teaspoon salt
  • 1 corn cob, husk and silk removed
  • 1 sachet chipotle sauce

MANGO AVOCADO SALSA

  • ¼ red onion
  • ½ capsicum
  • ½ chilli
  • 1 mango
  • 1 avocado
  • Zest and juice of 1 lime
  • 1 tablespoon chopped jalapenos
  • ¼ cup roughly chopped coriander leaves and stalks (reserve a few leaves, to serve)

TO SERVE

  • 1 lemon, cut into wedges
  • Reserved coriander leaves

Steps

  1. Combine all coconut rice ingredients with a pinch of salt in a small pot and bring to the boil. As soon as it boils, stir and cover with a tight-fitting lid and reduce to lowest heat to cook for 15 minutes. Turn off heat and leave to steam, still covered, for a further 10 minutes. Do not lift lid at any time during cooking.
  2. Heat a drizzle of oil in a medium pot or fry-pan on medium heat. Stir-fry onion, capsicum and chilli for 3 minutes, until softened. Add Mexican spice mix and cook a further 1 minute. Add tomatoes, tomato paste, sugar, vinegar, beans, stock/water and salt and bring to a simmer. Reduce heat to low and simmer 5 minutes. Use a sharp knife to remove kernels from corn cob, stir corn through black bean mixture, along with chipotle sauce and cook a further 1–2 minutes. If mixture is getting a little dry, stir through 1–2 tablespoons water. Season to taste with salt and pepper and remove from heat.
  3. While beans are cooking, prepare the salsa. Finely diced red onion, capsicum and chilli; peel mango and dice 1–2cm; dice avocado. Place all in a medium bowl with lime zest and juice and jalapenos. Season with salt and pepper and stir through coriander.
  4. Spoon ¾ cup cooked coconut rice onto each plate and top with spiced black beans. Top with mango salsa, garnish with coriander leaves and squeeze over lemon juice.

Nutritional Information

Energy 2863 kj
684 kcal
Protein 25.9g
Carbohydrate 130.9g
Fat 34.8g