Easy, tasty, and healthy. Make sure to use ripe plantains - you want them to be a bit sweet. The plantains are a great compliment to the black beans. Perfect with a with a simple salad with vinaigrette dressing.
1. Dissolve the bouillon cubes into 2 cups water (note, this is twice the amount of bouillon you would normally use for 2 cups water - adjust accordingly for the bouillon that you use)
2. Heat 1 Tbs. oil over medium heat, and saute yellow onion and green pepper 7 to 10 minutes, or until onion turns golden. Add vegetable bouillon, beans, cumin, salt and pepper, and cook 5 minutes more, or until beans are heated through. If the sauce needs a little thickening, mash some of the beans with a spoon, and stir. Season with salt and pepper to taste. Reduce heat to low.
3. Heat remaining 1 Tbs. oil in nonstick skillet over medium heat, and cook cubed plantains 4 to 5 minutes, until just golden.
4. Spoon rice into large serving bowl or individual soup bowls, top with plantains and vegetables, and garnish with red onion, cilantro and scallions.
Modified from a recipe from Vegetarian Times, May 2005, p.46
8 pts/serving
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (464g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 434 | ||
Calories from Fat: 51 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 1.8g | ||
Cholesterol 0.2mg | 0 % | |
Sodium 55.9mg | 2 % | |
Potassium 971.1mg | 26 % | |
Total Carbohydrate 82.9g | 24 % | |
Dietary Fiber 16.5g | 66 % | |
Sugars, other 66.3g | ||
Protein 16.7g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 434
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