Tropical Plantain Empanada Bowls with Black Bean Picadillo

Tropical Plantain Empanada Bowls with Black Bean Picadillo
AI

Ingredients

  • 2 ripe plantains
  • 1 cup black beans, cooked
  • 1 small onion, diced
  • 1 red bell pepper, diced
  • 1 tomato, diced
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp oregano
  • Salt and pepper to taste
  • 1/4 cup fresh cilantro, chopped
  • 1 avocado, sliced for garnish
  • Lime wedges for serving

Steps

  1. Preheat the oven to 200°C.
  2. Peel and slice the plantains lengthwise. Place the slices in a muffin tin to form bowl shapes and bake for 15 minutes until lightly golden.
  3. In a pan, sauté the onion, bell pepper, and garlic until softened. Add the tomatoes, black beans, cumin, paprika, oregano, salt, and pepper. Cook for another 5 minutes.
  4. Fill the plantain bowls with the black bean picadillo mixture.
  5. Top with fresh cilantro, avocado slices, and serve with lime wedges on the side.