Wednesday, 19 June 2019

What We Ate Wednesday--Black Bean and Mango Salsa with Spicy Roasted Sweet Potatoes

Hello lovelies! In my efforts not to buy as much plastic as I can, I have been trying to wait til mangoes go on sale, then when they get soft (but not too squishy) I can cut them up and freeze them instead of buying them in the non-recyclable freezer bag. The trick is to freeze them first in a single layer like on a cookie sheet lined with parchment paper (or zero waste silicone alternative--more on this coming soon) and freeze them over night until solid. Then scoop them up and put them in the container of your choice in your freezer.

I had for mangoes--one was too squishy and we just ate it (what a hardship, I know) but the others were just right for cutting into strips that wouldn't disintegrate when frozen or cooked. Just remember to defrost overnight in the fridge the mango you need for the recipe.

So, I had all these mangoes and then I what can I make with this? And this is what happened.

Black Bean and Mango Salsa with Spicy Roasted Sweet Potatoes
Preheat your oven to 220C/425F.

For the potatoes:
400g (2 medium) sweet potatoes, cut into chunks
1 TB starch like cornflour (cornstarch) or tapioca or arrowroot
2 tsp chilli powder or 1 tsp cumin and 1 tsp smoked paprika
1 TB oil
1. Put potatoes in a large mixing bowl and stir over the starch and spices. When you are sure they are well coated, add the oil and stir well to coat.
2. In a large roasting pan, bake  for 13 minutes then flip with a spatula and bake 13 more minutes.

Gently heat the following in a saucepan and set aside until the potatoes are roasted.

1 tin of black beans,  drained and rinsed
half a red pepper
half a cup sweet corn (defrosted if frozen)
1 cup of mango (defrosted if frozen) 
4 sun dried tomatoes, snipped into bite sized pieces
juice of one lime

Serve the black bean and mango salsa with the spicy roasted potatoes. That's it.

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