Black Bean & Plantain Stack
Stacked dish of fried plantain rounds, seasoned black beans, and a swappable protein or vegetable layer. Crispy plantain alternates with creamy beans and a choice of toppings in a warm, hand-held or fork-eaten form.
Ingredients
Method
Peel and slice plantains into 1/2-inch-thick rounds. If using tempeh or mushroom, cut into bite-sized cubes or slabs.
Heat coconut oil in a large skillet over medium-high heat until shimmering.
Working in batches, fry plantain rounds 3–4 minutes per side until golden and tender. Transfer to paper towels and set aside.
In the same skillet (or a separate one), sauté diced onion and garlic over medium heat until softened, about 3 minutes.
Add ginger, cumin, and paprika; cook for 30 seconds until fragrant.
Stir in black beans, lime juice, salt, and pepper. Simmer for 5 minutes, stirring occasionally, until beans are warm and slightly reduced. Taste and adjust seasonings.
If using tempeh, mushroom, eggplant, or leafy greens, sauté separately in a skillet with a little oil, salt, and pepper until cooked through and lightly browned (5–10 minutes depending on ingredient).
On each plate, layer: 1 fried plantain round, 1/3 cup spiced black beans, a portion of protein or vegetable, another plantain round, and repeat, finishing with a plantain round on top.
Garnish with fresh cilantro and sliced red onion. Serve warm.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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