Cuban Black Bean & Plantain Plates + Mango Salsa (Vegan+GF)
Make your dinner way more colorful tonight with these easy plates with all the flavor!
Prep Time25minutes
Cook Time40minutes
Total Time1hour5minutes
Servings4- 6 servings
Ingredients
115 ounce can black beans (about 1 1/2 cups), drained & rinsed
1teaspoontaco seasoning
2large sweet potatoessliced into fries
3-4large plantainspeeled and sliced
1-2medium avocadossliced
sea salt & black pepper to taste
Mango Salsa:
1large mangopeeled pitted and diced
1tablespoonlime juice
1small bunch green oniondiced
1red bell pepperseeded and diced
1clovegarlicminced
1teaspoonsriracha
1/4cupfresh cilantro finely chopped
Instructions
Preheat oven to 400 degrees F (200 C) and line 2 baking trays with foil. Place the sweet potatoes and plantains on two separate baking trays and season to taste with salt and pepper. Roast in oven for 25-35 minutes until tender-crisp and browned. (Flip halfway through cooking.)
To make the salsa. In a medium bowl, combine the mango, lime juice, green onion, bell pepper, garlic, sriracha, and cilantro. Toss to combine.
Toss the black beans with taco seasoning heat them in a small skillet or saucepan until warm. Serve with the sweet potatoes, plantains, mango salsa, and avocado.