Plantain Party Bowl
Ingredients
- Sauté 1 small chopped onion
- 1 tbsp extra virgin olive oil
- Easiest Pico De Gallo: Combine in bowl: 4 large roma tomatoes (medium dice)
- /2 small red onion (small dice), 1 jalapeño (deseeded+minced), 1/3 cup finely chopped cilantro, juice 1 medium lime
Preparation
Sauté 1 small chopped onion in 1 tbsp extra virgin olive oil a few minutes until translucent
Add 1 minced garlic clove and sauté another minute. Add 1-15 oz can (mostly drained) black beans, 1/2c low-sodium veggie broth, 2 tbsp tomato paste, 1/2 tsp ground cumin, 1/4 tsp chili powder, 3/4 tsp smoked paprika, salt to tast
Simmer about 20 minutes. (Adjust seasonings to taste and add more broth if gets too dry.) Top with chopped fresh cilantro. Salt to taste
Plantain cooking tips: Wait until just ripe (yellow with some black spots on skin and yields to touch.) Either: 1) Wash and boil gently in skin until fork tender. Peel and slice
Peel and slice 3/4-inch. Brush with oil. Bake on lined sheet until cooked through
Peel, slice to desired thickness (thinner is crispier like chips) and pan-fry in oil. (Green and overripe black plantains have different uses.)