Spicy Plantain Bowl with Smoky Black Beans and Fresh Pico De Gallo
Ingredients
Black beans
- 1 small onion, chopped
- 1 tablespoon extra virgin olive oil
- 1 garlic clove, minced
- 1 (15-ounce) can black beans, mostly drained
- 1/2 cup low-sodium vegetable broth
- 2 tablespoons tomato paste
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 3/4 teaspoon smoked paprika
- Salt to taste
- Fresh cilantro, chopped (for topping)
Pico de gallo
- 4 large Roma tomatoes, medium dice
- 1/2 small red onion, small dice
- 1 jalapeño, deseeded and minced
- 1/3 cup fresh cilantro, finely chopped
- Juice of 1 medium lime
Plantains
- Ripe plantains (yellow with black spots)
Preparation
Black beans
Sauté chopped onion in olive oil until translucent
Add minced garlic and sauté for another minute
Stir in drained black beans, vegetable broth, tomato paste, cumin, chili powder, smoked paprika, and salt to taste
Simmer for about 20 minutes, adjusting seasonings and adding more broth if too dry
Top with chopped fresh cilantro
Pico de gallo
Combine diced tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl
Plantains
Choose one method: Boil unpeeled plantains gently until fork tender then peel and slice; or peel plantains, slice into 3/4-inch pieces, brush with oil, and bake until cooked through; or peel plantains, slice to desired thickness, and pan-fry in oil until crispy
Assembly
Place cooked plantains in a bowl and top with black beans and pico de gallo
Tips
Use plantains that are yellow with black spots and yield slightly to touch for optimal ripeness
