Ingredients
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2 ripe plantains, peeled and sliced into rounds
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2 tablespoons olive oil
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1 onion, finely chopped
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2 cloves garlic, minced
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2 (15-ounce) cans black beans, drained and rinsed
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1 teaspoon ground cumin
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1 Salt and pepper to taste
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1 cup cooked rice or quinoa
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1 avocado, sliced
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1/2 cup cherry tomatoes, halved
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1/4 cup fresh cilantro, chopped
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1 lime, cut into wedges
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1 Hot sauce or salsa (optional, for added heat)
Directions
Enjoy the vibrant and satisfying flavors of Brazil with this Black Bean and Plantain Bowl. It’s a fusion of sweet, savory, and zesty ingredients that will transport your taste buds to the streets of Rio de Janeiro.
Adjust the level of spiciness to your preference by using more or less hot sauce or salsa. This bowl is customizable, so feel free to add your favorite toppings or sauces.
Steps
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1
Done
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Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the plantain slices and cook until they are golden brown on both sides. Remove and set them aside on a plate. |
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2
Done
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In the same skillet, add the remaining olive oil and sauté the chopped onion and garlic until they become translucent and fragrant. |
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3
Done
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Stir in the drained black beans and ground cumin. Cook for a few minutes until the beans are heated through. Season with salt and pepper to taste. |
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4
Done
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To assemble the bowl, start with a base of cooked rice or quinoa. |
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5
Done
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Top the grains with the sautéed black beans and the cooked plantain slices. |
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6
Done
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Garnish the bowl with avocado slices, halved cherry tomatoes, and fresh cilantro. |
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7
Done
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Serve the bowl with lime wedges for squeezing over the top and hot sauce or salsa for added heat, if desired. |
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