Salsa ingredients:
2 ripe medium mangos
4 ripe medium kiwis
2 pinches fresh cilantro (chopped)
2 pinches Frontier Crushed Red Pepper

Black Beans ingredients
1 can Westbrae Fat Free Black Beans
2 tablespoons canola oil
1/4 cup chopped onions
1/2 cup chopped green peppers
1/2 tablespoon finely chopped garlic
1/4 teaspoon finely chopped jalapeno
1 teaspoon Frontier Cumin
1/4 teaspoon Frontier Oregano
1 1/2 teaspoon Frontier Chili Powder
1/2 tablesppon Frontier Vegi Powder
salt to taste

Wash, peel and cut fruit into Julienne slices. Mix with the fresh cilantro and crushed red pepper. This salsa is excellent with Jamaican or Mexican-style dishes.

Heat 2 tablespoons of canola oil in a medium sauce pan. Add the following ingredients while cooking on medium high heat:

1. onions, green peppers, garlic and jalapeno (approximately 1 minute)

2. black beans, cumin, oregano, chili powder, vegi powder and salt

3. bring to a boil, reduce heat and let simmer approximately 10 minutes Jamaican Jerk Tofu: Cut 1 pound of herb tofu into 1/2 inch thick medallions. Lightly brush tofu with canola oil; then sprinkle with Frontier Jamaican Jerk seasoning and grill for approximately 8 minutes on each side. After flipping tofu, squeeze fresh lime juice on each piece. Six Inch Corn Tortilla: Bake at 350 degrees for approximately 3 to 5 minutes until crunchy. Putting It All Together: Place corn tortilla on each plate; top with rice then black beans. Place grilled tofu on top of beans and then top with mango kiwi salsa. Fresh cilantro makes a wonderful garnish if desired.

Serves 4 - 6.