Ingredients
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2 ripe plantains, peeled and diced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 red onion, finely chopped
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2 cloves garlic, minced
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1 can (15 oz) black beans, drained and rinsed
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1 teaspoon ground cumin
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1 teaspoon paprika
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1/2 teaspoon chili powder (adjust to taste for spiciness)
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1 Salt and black pepper, to taste
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2 tablespoons olive oil
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1 Fresh cilantro leaves, for garnish
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1 Lime wedges, for serving
Directions
You can adjust the spiciness of this dish by adding more or less chili powder to suit your taste. This Vegan Caribbean Plantain Breakfast Hash captures the essence of Caribbean cuisine with its vibrant flavors.
Steps
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1
Done
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Heat the olive oil in a large skillet over medium-high heat. |
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2
Done
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Add the diced plantains to the skillet and cook for about 5 minutes or until they start to turn golden brown, stirring occasionally. |
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3
Done
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Add the chopped red onion, garlic, and diced bell peppers to the skillet. Sauté for another 5 minutes or until the vegetables are tender. |
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4
Done
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Stir in the drained black beans, ground cumin, paprika, chili powder, salt, and black pepper. Cook for an additional 2-3 minutes, allowing the flavors to meld together. |
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5
Done
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Remove the skillet from heat and garnish with fresh cilantro leaves. |
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6
Done
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Serve the Caribbean Plantain Breakfast Hash with lime wedges for an extra burst of flavor. |
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