Start by preheating the oven to 350°F and then line a loaf pan with two pieces of parchment paper, lying in opposite directions. Combine the flax seed and water in a small bowl or measuring cup and then set it aside to thicken.

Next place the jalapeno and the garlic in a food processor and blend until minced. Then add the onion and blend for a few seconds until slightly chunky.

Reserve 1 cup of the black beans in a large bowl and then add the rest to the food processor with the veggies. Pulse until the beans are lightly mashed then transfer the mixture to the large bowl.

Add the cumin, smoked paprika, tomato paste, tamari, and breadcrumbs to the bowl along with the flax seed mixture and stir everything together. Sprinkle in two tablespoons of cornmeal and salt & pepper to taste and continue to mix until well-combined. Transfer the black bean mixture to the loaf pan and use the back of a spoon to press it down and smooth the surface. Bake in the oven for 30 minutes.

Meanwhile make the mango salsa by adding all of the ingredients to a bowl and stirring together.

When the loaf is done, allow it cool for 10 minutes or so then use the parchment paper to lift it out of the pan. Cut it into 6 separate pieces and serve with mango salsa. Store leftovers in the refrigerator in an airtight container for up to 4 days.