Description
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
Scale
- 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)
- 12oz 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
- Heat 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
- Add 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
- Add cilantro and mix well
- Serve over brown rice, quinoa, zucchini noodles or baked sweet potatoes
Notes
Some shortcuts to prepare these black beans and rice even faster:
- Use frozen chopped onions and jarred minced garlic.
- Use canned diced green chiles instead of jalapeño peppers
- Buy pre cooked brown rice or quinoa
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Nutrition
- Serving Size: 1 cup black beans and 1/2 cup brown rice
- Calories: 377
- Sugar: 10
- Sodium: 890
- Fat: 4
- Saturated Fat: 0.7
- Unsaturated Fat: 2.7
- Trans Fat: 0
- Carbohydrates: 73
- Fiber: 14.5
- Protein: 14
- Cholesterol: 0