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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 Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Servings 4 - 6 servings


  • 1 15 ounce can black beans (about 1 1/2 cups), drained & rinsed
  • 1 teaspoon taco seasoning
  • 2 large sweet potatoes sliced into fries
  • 3-4 large plantains peeled and sliced
  • 1-2 medium avocados sliced
  • sea salt & black pepper to taste

Mango Salsa:

  • 1 large mango peeled pitted and diced
  • 1 tablespoon lime juice
  • 1 small bunch green onion diced
  • 1 red bell pepper seeded and diced
  • 1 clove garlic minced
  • 1 teaspoon sriracha
  • 1/4 cup fresh cilantro finely chopped


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.