Mini Mango and Black Bean Casseroles

Ingredients

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

Instructions

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