Baked Stuffed Plantains With Black Beans

We both stayed home today to beat the heat, and it's been a month of eating at restaurants... time for a filling, vegan lunch. Let's call it a sandwich, because the split plantains kinda look like buns, right?



Slight Modified a Recipe by African Bites | Makes: 4 stuffed plantains | Time: ~35 min.


Ingredients

4 ripe #plantains

2 -3 tablespoon canola oil

1 14 ounce canned black #beans

½ cup onion , diced

2 green onions , diced

1 clove garlic, minced

1 medium #tomato, diced

1 tsp cumin

1-2 tablespoons parsley

1/4 cup chopped green #bellpepper

Cooking spray

S&P

(I drizzled on some avocado/cashew milk crema since I had some on hand)


Instructions

Preheat the oven to 400°F. Line baking sheets with foil and coat with cooking spray or oil

Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling back.


Place plantains on tray and lightly spray, bake for a about 15, turn and bake on the other side for another 15 minutes or until golden brown and tender.


While the plantains are baking, add 2 tablespoon of oil to a saucepan, followed by onions, green onion , garlic and tomatoes. Let it simmer for about 5-7 minutes, stirring frequently to prevent burning. My tomatoes were pretty watery, so this wasn't an issue


Then, add beans and continue cooking for about 5-7 or more minutes.


Finally add green pepper and parsley, adjust for seasoning


Remove baked plantains from oven cool for a couple of minutes; make a horizontal slit in the plantains, stuff with equal amounts of beans mixture.


Serve warm.

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