Black Beans and Rice with Plantains

This big bowl of Black Beans and Rice with Plantains is a delicious, quick and easy dinner, that is gluten-free, full of fiber, and constitutes a complete protein for vegans and non-meat eaters

📝 Ingredients

• 1 tbsp extra virgin olive oil
• 1 small onion, diced
• 3 garlic cloves, minced
• 1 jalapeno pepper, seeded and diced small (optional)
• 1 semi ripe plantain, diced ( you can substitute sweet potatoes)
• 12 oz jarred roasted red peppers, diced ( you can also use a fresh red bell pepper, jut note that the cooking time will be longer)
• 2-15oz cans organic black beans, with their water
• 1 tsp cumin
• 1 tsp turmeric
• 1/2 tsp prepared chili powder
• 1/2 tsp salt
• 1 cup fresh chopped cilantro

👨‍🍳 Instructions

1. 1Heat the olive oil in a large deep skillet with a lid. Add the diced onion, garlic and jalapeño pepper. Cook for 5 minutes or until the onions are translucent
2. 2Add the plantains, roasted red peppers, beans (with their water), cumin, turmeric, chili powder and salt. Bring to a boil, cover, reduce the heat and simmer for 20-25 minutes, or until the plantains are very tender
3. 3Add cilantro and mix well
4. 4Serve over brown rice, quinoa, zucchini noodles or baked sweet potatoes