Skillet Plantain and Black Bean Bowls

Name: Skillet Plantain and Black Bean Bowls
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1 servings
Cuisine: Latin
Ingredients: 0.5 plantain (peeled and sliced); 1 teaspoon olive oil; 0.5 yellow onion (finely diced); 1 clove garlic (minced); 0.5 teaspoon ground cumin; 0.25 cup vegetable broth; 0.5 cup canned black beans (rinsed and drained); 0.25 cup bell pepper (diced); 0.5 tablespoon fresh cilantro (chopped); 0.5 cup white rice (cooked); 0.25 teaspoon salt; 0.125 teaspoon black pepper

Sweet caramelized plantains and savory black beans simmered with aromatics, served over fluffy white rice for a comforting and quick Latin-inspired meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 1
Cuisine: Latin
Difficulty: Easy
Cost: $1.87/serving

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Vegan
High-Fiber
Vegetarian
Pescatarian
Egg-Free

Ingredients

0.5 plantain (peeled and sliced)
1 teaspoon olive oil
0.5 yellow onion (finely diced)
1 clove garlic (minced)
0.5 teaspoon ground cumin
0.25 cup vegetable broth
0.5 cup canned black beans (rinsed and drained)
0.25 cup bell pepper (diced)
0.5 tablespoon fresh cilantro (chopped)
0.5 cup white rice (cooked)
0.25 teaspoon salt
0.125 teaspoon black pepper

Instructions

Heat 1 teaspoon olive oil in a medium non-stick skillet over medium heat. Add the 0.5 each sliced plantain and cook for 3-4 minutes per side, or until golden brown and tender. Remove plantains from skillet and set aside.
In the same skillet, add 0.5 each finely diced yellow onion and cook for 3-4 minutes until softened. Add 1 clove minced garlic and 1/2 teaspoon ground cumin, cooking for 1 more minute until fragrant.
Pour in 1/4 cup vegetable broth, stirring to scrape up any browned bits from the bottom of the skillet. Bring to a simmer.
Stir in 1/2 cup rinsed and drained canned black beans and 1/4 cup diced bell pepper. Simmer for 3-5 minutes, allowing flavors to meld and bell pepper to soften slightly. Season with salt and black pepper to taste.
To serve, spoon 1/2 cup cooked white rice into a bowl. Top with the black bean mixture, then arrange the cooked plantain slices on top. Garnish with 1/2 tablespoon fresh chopped cilantro.

Notes

This dish reheats well. Store leftovers in an airtight container for up to 2 days.

Nutrition (per serving)

Calories: 655
Protein: 17 g
Carbohydrates: 135.8 g
Fat: 5.8 g
Fiber: 11.8 g
Sodium: 1197 mg
Saturated Fat: 0.8 g
Sugar: 19.1 g