Beachside Black Bean & Mango-Salsa Bowls

🥘 Ingredients

• black beans
  1 unit
• black pepper
• butter
• cilantro
  ½ oz
• cooking oil
  1 tsp
• fry seasoning
  2 tbsp
• guacamole
  1/2 c
• hot sauce
  2 tsp
• lime
  2 unit
• mango
  8 oz
• microwavable rice
  2 unit
• pico de gallo
  8 oz
• salt
• veggie stock concentrate
  2 unit
• water
  ¼ cup

🍳 Cookware

• medium pot
• small bowl
• large bowl

1. 1

   Drain black beans . Heat a drizzle of cooking oil in a medium pot over medium-high heat. Add half the beans, water (all the beans and 1/3 cup water for 4 servings), veggie stock concentrate , fry seasoning , salt , and black pepper . Bring to a simmer and cook, stirring occasionally, until thickened, ⏱️ 5 minutes to ⏱️ 10 minutes . Remove from heat and keep covered until ready to serve.

   black beans: 1 unit, cooking oil: 1 tsp, water: ¼ cup, veggie stock concentrate: 2 unit, fry seasoning: 2 tbsp, salt, black pepper
2. 2

   While beans simmer, wash and dry produce.
3. 3

   Roughly chop cilantro . Zest and quarter lime .

   cilantro: ½ oz, lime: 2 unit
4. 4

   Drain mango and place in a small bowl ; add pico de gallo , a pinch of cilantro, and juice from one lime wedge (two lime wedges for 4 servings).

   mango: 8 oz, pico de gallo: 8 oz
5. 5

   Massage microwavable rice in package to break up grains. Tear off top 2 inches of pouch to vent. Microwave until warmed through, ⏱️ 90 seconds . (Microwave times may vary. Be careful when handling and opening the microwaved pouch.)

   microwavable rice: 2 unit
6. 6

   Place rice in a large bowl and add lime zest, half the remaining cilantro, juice from one lime wedge (two lime wedges for 4 servings), salt, and pepper. TIP: For richer-tasting rice, stir in 1-2 TBSP butter .

   butter
7. 7

   Divide cilantro-lime rice between shallow bowls and top with beans and mango salsa. Dollop with guacamole and sprinkle with remaining cilantro. Drizzle bowls with as much hot sauce as you like and serve with remaining lime wedges.

   guacamole: 1/2 c, hot sauce: 2 tsp