Plantain & Black Bean Skillet

Peel plantains and slice into 0.25-inch-thick rounds. Dice onion into small pieces. Mince garlic and slice green onion; set half the green onion aside for garnish. Drain and rinse black beans.

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once shimmering, add plantain slices in a single layer and cook 3–4 minutes per side until golden brown and caramelized at the edges. Transfer to a plate.

Reduce heat to medium. Add remaining 1 tbsp olive oil to the skillet. Add diced onion and half the sliced green onion; sauté 3–4 minutes until softened and fragrant.

Add minced garlic and cook 1 minute until aromatic. Stir in paprika, cumin, salt, and black pepper; toast 30 seconds to bloom spices.

Add drained black beans and cooked plantain slices. Gently fold everything together using a wooden spoon, combining without breaking the plantain. Cook 2–3 minutes, stirring occasionally, until beans are heated through and flavors meld.

Drizzle lime juice over the skillet and toss gently. Taste and adjust salt and pepper. Divide among bowls and garnish with reserved green onion slices. Serve warm.