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