YIELD: 4 TO 5 SERVINGS 1 Tbsp. oil for sautéing 1 medium yellow onion, chopped 2 cloves garlic, minced ½ pound Mexican-spiced vegetarian sausage, cut into half-circles 2 medium garnet or jewel yams, peeled and diced 1 large red bell pepper, diced 2 cans (15 oz. each) diced tomatoes 1 small jalapeno pepper, diced 1 ½ cups water 2 cans (15 oz. each) black beans, rinsed and drained 1 mango, peeled, seeded and cubed ¼ cup chopped fresh cilantro, plus extra for garnish ¼ tsp. salt ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.