Cuban Plantain Boats

Really, really glad I swapped in cauliflower rice instead of real rice. Otherwise these would have been WAY too filling and I still would have eaten two because they were so freaking delicious, and then I would have felt bad about myself and just generally entered a shame cycle. All to say, do yourself a favor and make this exactly as I did :)


Source: Ready Set Eat | Serves: 4 boats | Time: 30 min


Changes:

  • Used 4 plantains instead of 6. This means there was more filling than necessary, but the two of us just don't need 6 plantains. I've put the excess in a plastic container and will probably put it on toast for breakfast tomorrow.

  • Replaced standard rice with cauliflower rice using a recipe by Wholesome Delicious

Ingredients

Cooking Spray

1 10 oz can diced tomatoes & green chilies, drained

2 tbsp chopped fresh cilantro

3 tbsp vegetable oil

1 tbsp jerk seasoning

4 large ripe plantains, peeled

1 large head of cauliflower, processed into rice sized bites

1 tbsp Tubby Olive chipotle infused EVO

1/2 cup diced onion

3 cloves garlic minced

1 tsp cumin

1/2 tsp salt

2 tbsp tomato paste

1/4 vegetable broth, homemade to reduce sodium

1 16 oz can vegetarian refried beans, heated

Lime juice

Crumbled feta, skip to keep vegan


Instructions

Preheat oven to 425°F. Spray 13x9-inch baking dish with cooking spray. Combine drained tomatoes and cilantro in small bowl; set aside.

Combine oil and jerk seasoning in another small bowl; generously brush oil mixture on plantains. Place in dish; cover with foil. Bake 15 to 20 minutes or until plantains are tender. Let stand 2 minutes. Carefully cut lengthwise slit down center of each plantain, being careful not to cut through ends or bottom.


While the plantains are cooking, prep the cauliflower rice. Heat up chipotle infused EVO in a large skillet to medium heat. Add onion and saute for 3 minutes, then add garlic and saute another 1-2 minutes. Add in riced cauliflower and saute for another 4-5 minutes. Stir around the veggie mixture to coat.


Now add in cumin, salt, tomato paste, then 1/4 cup broth. Bump up heat to medium high. Continue to stir around until the tomato paste dissolves in the mixture. If the mixture is too dry, add in more broth by the tablespoon. If the mixture is slightly wet, continue to cook until the liquid dissolves.

Back to the plantains. Evenly divide and spread beans into each plantain, using back of spoon. Top each evenly with rice and then the tomato mixture. Cut each stuffed plantain crosswise in half and add a splash of lime juice on each. Sprinkle with cheese (skip if vegan).

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