Plantain Party Bowl with Black Beans and Pico De Gallo
Ingredients
Black beans
- 1 small chopped onion
- 1 tbsp extra virgin olive oil
- 1 minced garlic clove
- 1-15 oz can mostly drained black beans
- 1/2 cup 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 taste
- chopped fresh cilantro
Pico de gallo
- 4 large roma tomatoes (medium dice)
- 1/2 small red onion (small dice)
- 1 jalapeño (deseeded and minced)
- 1/3 cup finely chopped cilantro
- juice of 1 medium lime
Plantains
- Plantains
Preparation
Black beans
Sauté the chopped onion in extra virgin olive oil until translucent.
Add the minced garlic and sauté for another minute.
Add the black beans, veggie broth, tomato paste, cumin, chili powder, smoked paprika, and salt to taste.
Simmer for about 20 minutes.
Adjust seasonings to taste and add more broth if it gets too dry.
Top with chopped fresh cilantro.
Pico de gallo
Combine the roma tomatoes, red onion, jalapeño, cilantro, and lime juice in a bowl.
Plantain cooking
Wait until plantains are just ripe with yellow skin and some black spots that yield to touch.
Choose a cooking method: wash and boil in skin until fork tender, then peel and slice; or peel and slice 3/4-inch thick, brush with oil, and bake on a lined sheet until cooked through; or peel, slice to desired thickness, and pan-fry in oil.
Assembly
Prepare the black beans, Pico de Gallo, and plantains.
Assemble in a bowl by adding the cooked plantains, black beans, and Pico de Gallo.
Serve immediately.
Tips
Note that green or overripe black plantains can be used for different preparations, but just ripe plantains are recommended for this bowl.
Adjust the plantain cooking method based on desired texture, such as crispier slices for a chip-like consistency.
