• 2 Tablespoons olive oil
• 2 cups chopped white onions
• 2 cloves garlic, minced
• 2 Tablespoons minced bell pepper
• 2 Tablespoons minced fresh ginger
• 1 teaspoon ground cumin
• 4 cups cooked/canned, drained black beans
• 4 Tablespoons lime juice
• 1 cup pitted and chopped, fresh, ripe mango
• Garnish:
• lime wedges
• chopped green onions
• chopped fresh cilantro

1. Heat oil in a large frying pan.
2. Add onions, garlic, bell pepper, ginger, and cumin and sauté until onions are soft, about 3 minutes.
3. Turn heat to low and add beans and lime juice. Sauté for 5 more minutes or until beans are heated.
4. Add the mango and stir and mash for 5 more minutes.
5. Serve immediately.
6. Garnish with lime wedges, chopped green onions, and fresh cilantro.

I served this with chicken (for my husband)/baked tofu (for me) over quinoa. I also turned some leftovers into a chowder by adding diced tomatoes, corn and potatoes.