Mini Mango and Black Bean Casseroles
Ingredients
- 2 13.5- oz. cans full-fat coconut milk
- 1 cup polenta
- 1/4 cup cilantro, fresh, chopped
- 2 Tbs nutritional yeast
- 3 cloves garlic, minced (1 Tbs.)
- 3/4 tsp salt
- 1/2 tsp crushed red pepper
- 1/2 tsp cumin, ground
- 1 15- oz. can tomatoes, diced
- 1 Tbs unsweetened chocolate, minced
- 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 onion, diced
- 1/2 cup red bell pepper, diced
- 1 15- oz. can black beans, rinsed and drained
- 1/4 cup toasted almonds, chopped
- 1/4 cup cilantro, fresh, chopped
- 2 tsp lime juice
- 3/4 cup mango, fresh, diced
- 6 slices Follow Your Heart Vegan Gourmet Cheddar Cheese
- 2 Tbs cilantro, dried

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