Spicy Plantain Burrito Bowls
Spicy Plantain Burrito Bowls recipe featuring seasoned rice and beans, garlic cilantro lime slaw, and crispy fried plantains. So good // almost vegan.
Foto: Pinch of Yum — Lindsay OstromIngredients
- 1 1/2 cups white long grain rice, uncooked
- 2 1/2 cups water
- 1 1/2 cups salsa (mild, medium, or hot! you decide)
- 3 tablespoons tomato paste
- 2 tablespoons oil or butter
- 2 14 ounce can black beans, rinsed and drained
- 2 teaspoons EACH chili powder and cumin
- 1/4 cup EACH oil and water
- ½ cup chopped green onions
- ½ cup cilantro leaves
- 2 -3 cloves garlic (less if you’re sensitive to garlicky things)
- ½ teaspoon salt
- juice of 2 limes
- ½ cup light sour cream or plain Greek yogurt
- 4 cups shredded cabbage (I just used a bagged slaw mix)
- vegetable oil for frying
- 4 g reen plantains
Steps
Place the ingredients in a rice cooker and cook until done.
Heat the black beans with the spices in a small saucepan until warmed through, adding a little water or oil as necessary. Keep heat on low to keep warm.
Pulse the oil, water, green onions, cilantro, garlic, salt, lime juice, and Greek yogurt in a food processor until mostly smooth. Toss the cabbage with enough sauce to coat – reserve the remaining sauce.
Peel the plantains and chop them into chunks about 1 inch wide. Pour enough oil into a heavy skillet so the plantains will be partially covered in oil. Preheat over medium high heat. Add the plantains, fry for a few minutes (you should see bubbles – if not, turn up the heat), flip and fry for a few more minutes, and transfer to a paper towel lined plate. Smash them with the back of a wooden spoon until they break open slightly. Put back in the oil and fry for another 2-3 minutes until golden brown. Transfer to a paper towel lined plate; sprinkle with salt. They should be crispy on the outside and soft on the inside, like French fries. 😀
Serve a scoop of rice, beans, and slaw into the bowls. Add the plantains on top with a few cilantro leaves. Drizzle with extra sauce. DEVOUR.
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