Mango salsa, vegan cheesy beans, and baked rice

Mango salsa adapted from Ellie Krieger

1 mango, chopped

1 cup grape tomatoes, diced

1 shallot, diced

1/2 c. cilantro, finely chopped

2 TBL jalapeno, diced

1 TBL lime juice

salt and pepper to taste

Chop everything up, mix, refrigerate. Our jalapeno was SPICY, deseed yours if you don’t like the heat.

Vegan cheesy beans and baked rice

1 batch easy vegan cheese sauce (We only used 1 tsp or so of tahini)

1 tsp oregano

1/2 tsp cumin

1/2 tsp chili powder

2 cans beans (black and pinto)

1 cup cooked rice

1 cup frozen corn

Blend the sauce with the spices. For the rice, pour the cooked rice into an 8 inch cake pan. Pour sauce over it until it is just barely covered. Add corn on top and bake at 400 for 20 mminutes, or until most of the liquid has evaporated.

For the beans, open the cans of beans. Drain the liquid from one can (we drained the pintos, but do whatever) and bring to a boil in a pot. Season with garlic, salt, and pepper. Add in cheese sauce and bring to a boil. Reduce heat to low and cook at least 15 minutes. Stir to prevent the cornstarch from hardening too quickly.

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