Baja Bowls

Peel the mango, carefully slice the flesh off the seed, and then dice. Peel and dice the red onion. Chop the cilantro leaves and stems. Drain and rinse the black beans. In a medium bowl, combine the diced mango, chopped cilantro, just 1 cup of black beans, as much of the red onion as you’d like, juice from the lime, and a pinch of salt and stir the mango salsa to combine.

Thinly slice the Swiss chard stems and chop the leaves. Peel and thinly slice the garlic.

Drain the hearts of palm and lay them out flat on a cutting board. Using the palm of your hand, press each piece flat. Be gentle so that they remain largely intact (although they will still fry up nicely if they fall apart). In a medium bowl, whisk together the rice flour, cornstarch, just ½ tsp of the taco seasoning, and ¼ cup water.

Place a medium skillet over medium-high heat with 1 tsp vegetable oil. Add the garlic and cook until fragrant, about 1 minute. Add the Swiss chard stems and cook until softened, about 2 to 3 minutes. Add the Swiss chard leaves, a pinch of salt and pepper, and cook until wilted, about 2 to 3 minutes. Transfer the sauteed chard to a plate and cover to keep warm.

Wipe the skillet clean and return to medium-high heat with ½ cup vegetable oil. Dip each piece of heart of palm in the batter and gently lay it in the hot oil. Working in batches, cook until the hearts of palm are crispy, about 3 to 4 minutes per side. Transfer the crispy hearts of palm to a paper towel-lined plate and sprinkle with salt.

Divide the sauteed chard between bowls or plates and top with the crispy hearts of palm and sprinkle with the remaining taco seasoning. Serve with the mango salsa. Enjoy!