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Tropical Sunrise Plantain Hash

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Ingredients

Adjust Servings:
2 ripe plantains, peeled and sliced 2 ripe plantains, peeled and sliced
1 cup cooked black beans (or canned, drained and rinsed) 1 cup cooked black beans (or canned, drained and rinsed)
1 small red bell pepper, diced 1 small red bell pepper, diced
1/2 red onion, diced 1/2 red onion, diced
2 cloves garlic, minced 2 cloves garlic, minced
1 small tomato, diced 1 small tomato, diced
1/2 tsp allspice 1/2 tsp allspice
1/2 tsp smoked paprika 1/2 tsp smoked paprika
1/4 tsp ground cumin 1/4 tsp ground cumin
1/4 tsp cayenne pepper (optional, for heat) 1/4 tsp cayenne pepper (optional, for heat)
salt and black pepper, to taste Salt and black pepper, to taste
1 tbsp coconut oil 1 tbsp coconut oil
Fresh cilantro, chopped (for garnish) Fresh cilantro, chopped (for garnish)
For mango Salsa: For Mango Salsa:
1 ripe mango, diced 1 ripe mango, diced
1 tbsp lime juice 1 tbsp lime juice
1 tbsp fresh cilantro, chopped 1 tbsp fresh cilantro, chopped
Pinch of salt Pinch of salt

Nutritional information

370 kcal
Calories
7 g
Protein
10 g
Fat
68 g
Carbohydrates
11 g
Fiber
25 g
Sugar
340 mg
Sodium

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Tropical Sunrise Plantain Hash

A vibrant, island-inspired breakfast hash featuring caramelized plantains, black beans, and zesty Caribbean flavors.

Features:
  • Budget-Friendly
  • Gluten-Free
  • High-Fiber
  • Kid-Friendly
  • Quick & Easy
  • Seasonal
  • Vegan
  • Whole Foods Plant-Based
Cuisine:

This hearty vegetarian breakfast brings the heart and soul of Caribbean mornings to your table. Sweet plantains and savory black beans form the base, spiced with traditional Caribbean seasonings and finished with a fresh mango salsa. A colorful, delicious start to your day!

  • 30 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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Serve the plantain hash warm, garnished with the bright mango salsa and extra chopped cilantro. Pair with a side of avocado or a squeeze of lime for added zest. Enjoy with Caribbean herbal tea or your favorite morning beverage. For an oil-free version, sauté vegetables and plantains in a nonstick pan with a splash of water. Adjust spice level by using more or less cayenne pepper.

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Steps

1
Done

Prepare the mango salsa: In a small bowl, combine diced mango, lime juice, cilantro, and a pinch of salt. Mix well and set aside.

2
Done

Heat coconut oil in a large skillet over medium heat.

3
Done

Add plantain slices and cook 2-3 minutes per side until golden and caramelized. Remove and set aside.

4
Done

In the same skillet, add red onion, bell pepper, and garlic. Sauté for 3-4 minutes until softened.

5
Done

Add diced tomato, allspice, smoked paprika, cumin, cayenne, salt, and black pepper. Stir for 1 minute.

6
Done

Add black beans and stir to heat through.

7
Done

Return caramelized plantains to the pan and gently toss everything together.

8
Done

Serve warm, topped with fresh mango salsa and cilantro.

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