Plantain Black Bean Rice Bowls with Cilantro Pesto
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Entree
Serves: 2 servings
Ingredients
Black Beans
  • 1 cup black beans
  • 1 TBS water
  • 1 tsp olive oil
  • ¼ tsp cumin, onion powder, salt, and black pepper, each
Cilantro Pesto
  • ½ bunch of cilantro (including both stems and leaves)
  • Juice of 1 lime
  • ¼ tsp salt
  • 3 garlic cloves
  • 2 TBS olive oil
  • 1 TBS water (or more to thin)
Bowls
  • 1 ripe yellow plantain
  • 1 TBS olive oil
  • 1½ cups cooked brown rice
  • Red pepper flake, for garnish (optional)
Instructions
Black beans
  1. In a bowl combine the black beans with water, olive oil, and seasonings. Stir well and microwave for 1-2 minutes or until hot. Let rest while you prepare the rest of the ingredients.
Cilantro Pesto
  1. In a food processor, combine all of the pesto ingredients. Process until smooth, adding more water to thin the sauce to your liking.
Bowls
  1. Slice the plantain into ¼ inch slices. Heat a heavy bottomed skillet over medium high heat with 1 TBS olive oil. Be careful not to let the oil smoke. Add the plantain slices and fry until golden brown on both sides. Drain on a paper towel lined plate.
  2. Split the rice between 2 medium sized bowls. Top with fried plantains, seasoned black beans, and cilantro lime pesto.
  3. Garnish with red pepper flake, if desired.
Notes
The rice is made in advance to make this a quick easy meal. Quinoa, millet or Bulgar are fast cooking grains to try if you forget to cook the rice in advance.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/plantain-black-bean-rice-bowls-cilantro-pesto/