Spicy Plantain Burrito Bowls
Ingredients
The Rice
-
1½
cups
white long grain rice, uncooked
-
2½
cups
water
-
1½
cups
salsa
-
3
tablespoons
tomato paste
-
2
tablespoons
oil or butter
The Black Beans
-
2
14 ounce cans
black beans, rinsed and drained
-
2
teaspoons
chili powder
-
2
teaspoons
cumin
The Garlic Cilantro Slaw
-
¼
cup
oil
-
¼
cup
water
-
½
cup
chopped green onions
-
½
cup
cilantro leaves
-
2–3
cloves
garlic
-
½
teaspoon
salt
-
2
limes
juice
-
½
cup
light sour cream or plain Greek yogurt
-
4
cups
shredded cabbage
The Plantains
-
vegetable oil
for frying
-
4
green plantains
Instructions
- Cook the rice in a rice cooker with the specified ingredients until done.
- Heat the black beans with spices in a saucepan until warmed through.
- Blend the slaw ingredients in a food processor until smooth and toss with cabbage.
- Prepare the plantains by peeling, chopping, frying, smashing, and frying again until crispy.
- Assemble the bowls with rice, beans, slaw, and top with plantains and extra sauce.
Nutrition Facts (estimated)
Servings
6 bowls
Calories
500
Total fat
18g
Total carbohydrates
70g
Total protein
12g
Sodium
400mg
Cholesterol
20mg
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