Vegan Plantain and Black Bean Bowl
Ingredients
Black beans
- 1 small onion
- 1 tablespoon extra virgin olive oil
- 1 garlic clove
- 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
Pico de gallo
- 4 large roma tomatoes
- 1/2 small red onion
- 1 jalapeno (deseeded)
- 1/3 cup cilantro
- Juice of 1 medium lime
Plantains
- Plantains
Preparation
Black beans
Sauté the onion in olive oil until translucent
Add the garlic and sauté for another minute
Add the 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 it gets too dry
Top with chopped fresh cilantro and salt to taste
Pico de gallo
Combine the diced roma tomatoes, diced red onion, deseeded and minced jalapeno, finely chopped cilantro, and juice of one lime in a bowl
Plantain cooking
Wait until plantains are just ripe with yellow skin and some black spots
Boil in skin until fork tender, then peel and slice, or peel and slice before baking with oil until cooked through, or peel, slice, and pan-fry in oil
Assembly
Prepare the black beans, pico de gallo, and plantains
Assemble in a bowl by combining the cooked plantains, black beans, and pico de gallo
Tips
Adjust seasonings to taste and add more broth if the beans get too dry
Use green or overripe black plantains for different uses if desired
Choose plantain cooking method based on preference for texture
