Cuban Black Bean Grain Bowl
A simple cuban black bean grain bowl with black beans, quinoa, and baked plantain.
Ingredients
- 1 14oz can black beans, rinsed
- 1/4 cup vegetable stock
- 1 tsp extra virgin olive oil
- 2 cloves garlic, chopped
- 1/2 white onion, chopped
- 1/2 green bell pepper, chopped
- 1 jalapeno, diced
- 1 tsp cumin
- 1 tsp garlic powder
- fresh cilantro, chopped
- 1/2 tsp lime juice
- coarse salt and pepper
- 1 ripe plantain
Instructions
- Heat oil in medium saucepan over medium heat. Add chopped onions and cook until translucent, about 3 minutes. Add diced garlic, bell peppers, and jalapenos and cook for another minute.
- Add canned black beans, vegetable stock, cumin, and garlic powder. Bring to a boil then reduce heat to a simmer. Simmer for 10 minutes, until most of the stock evaporates. Using a fork, mash up some of the beans in the pot to thicken the sauce. Stir in salt, pepper, and lime juice. Remove from heat and add chopped cilantro.
- Baked Plantain: Peel plantain and cut diagonally into 1in thick slices. Place plantain slices on greased baking sheet. Bake for 20 minutes in 350 degree F oven, turnng halfway through.
- Serve black beans with cooked quinoa and baked plantain. Top with fresh cilantro. Enjoy!
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