Something simple to satisfy my plantain craving without feeling guilty.
Serves 2 - 3 people
2-3 ripe plantains
2 -3 tablespoon canola oil
1⁄2 small onion chopped
1 teaspoon minced garlic
2 medium tomatoes chopped
1 tablespoon smoked paprika
1⁄4 cup chopped red or green pepper
1 15 oz can black beans
Salt and pepper to taste
1 14-ounce (396 g) can light coconut milk
1 cup (170 g) white quinoa, rinsed in a fine mesh strainer*
for the plantains:
Preheat oven to 375 degrees. Spray a baking sheet with non-stick cooking spray. Take a plantain and slice 1/4 inch off the bottom so it will lay flat on the baking sheet. Next, take a knife and make a slit down the plantain. Place plantain on baking sheet. Repeat process with remaining plantains. Sprinkle tops of the plantain with olive oil, salt, and pepper. Bake for 35 minutes, or until golden and bubbly remove from oven, and let cool slightly.
for the beans:
While the plantains are baking, add 2 tablespoon of oil to a saucepan, followed by onions, green onion , garlic and tomatoes. Let it simmer for about 5-7 minutes, stirring frequently to prevent burning, add about 2 tablespoons or more of water if needed. Then, add beans and continue cooking for about 5-7 or more minutes.
Finally add pepper and parsley, adjust for seasoning
for coconut quinoa:
If serving with coconut quinoa, begin by washing thoroughly in a fine mesh strainer. Add to a medium saucepan over medium heat and toast for 3 minutes. Add 1 can light coconut milk, and 1/2 cup water. Bring to a boil, then reduce heat to simmer, cover and cook for 15 minutes, or until the quinoa is light, fluffy and the liquid is absorbed. Set aside until serving.
Stuff with equal amounts of beans mixture. Serve warm with coconut quinoa.
* An alternative to quinoa would be millet, white or brown rice.
*Plantains adapted from Immaculatebites
* Coconut Quinoa adapted from Minimalist Baker