Ingredients

• 1 ripe mango
• 1 large red bell pepper
• 1 medium red onion
• 1 beef shoulder tender (about 1 lb)
• 1 tablespoon fresh cilantro
• 1 clove garlic
• 8 (6-inch) skewers
• 1 tablespoon canola oil
• 1 tablespoon reduced-sodium Mexican taco truck (or Southwest) seasoning

Steps

1. Preheat grill (or grill pan) on medium-high. Cut mango sides away from pit; score flesh into ½-inch cubes and scoop out. Cut pepper and onion into 1-inch pieces (¾ cup each); cut beef into 1-inch pieces (wash hands). Place cilantro, garlic, and one-half mango cubes in food processor (or blender); process until smooth.
2. Alternate threading peppers, onions, and beef onto skewers; coat with oil and seasoning. Grill 8–10 minutes, turning occasionally, until beef is 145°F. Transfer kabobs to serving platter.
3. Brush kabobs with sauce and top with remaining half mango cubes. Serve with remaining sauce on the side for dipping.

Ingredients

• ½ small red onion
• 2 cloves garlic
• 1 teaspoon canola oil
• 1 cup tri-colored quinoa
• 2 cups reduced-sodium chicken broth
• 1 (15 oz) can low-sodium black beans
• 2 tablespoons fresh cilantro
• 1 lime, for juice

Steps

1. Chop onion (2 tablespoons) and garlic finely. Preheat 4-quart saucepan on medium-high 2–3 minutes. Place oil, onions, garlic, and quinoa in pan; cook and stir 3 minutes.
2. Add broth and bring to a boil. Reduce heat to low and cover; simmer 18–20 minutes until liquid is absorbed. Drain beans.
3. Chop cilantro finely. Fluff quinoa with a fork; stir in beans and cilantro, then cover. Let stand 4–5 minutes until beans are warm. Squeeze lime juice over quinoa mixture and serve.