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Baked Plantain Canoe with Spiced Black Beans and Melty Cheese

This baked dish pairs ripe plantain with cooked black beans, drained and rinsed, shredded cheddar cheese and onion, finely diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

24 g Protein
101 g Carbohydrates
21 g Fat
20 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 156g ripe plantain 226 kcal
  • 142g cooked black beans, drained and rinsed 187 kcal
  • 32g shredded cheddar cheese 129 kcal
  • 7g olive oil 62 kcal
  • 36g onion, finely diced 14 kcal
  • 4g garlic, minced 6 kcal
  • 85g tomato, diced 15 kcal
  • 11g lime juice 3 kcal
  • 1g ground cumin 3 kcal
  • 4g cilantro, chopped 1 kcal

Cooking instructions

  1. ripe plantain
    Heat oven to 400 F. Split the plantain lengthwise (keep peel on) and score the flesh lightly.
  2. ripe plantainolive oil
    Rub the plantain flesh with half the olive oil and a pinch of salt. Bake cut-side up 18-22 minutes until tender.
  3. olive oiloniongarlicground cumin
    Meanwhile, heat remaining olive oil in a small skillet. Saute onion 3 minutes, then add garlic and cumin for 30 seconds.
  4. cooked black beanstomatolime juice
    Add black beans and tomato, mashing a few beans to thicken. Simmer 3-4 minutes; stir in lime juice.
  5. ripe plantaincooked black beansshredded cheddar cheese
    Spoon bean mixture over the baked plantain. Top with cheese and return to oven 3-5 minutes until melted.
  6. cilantro
    Finish with cilantro and serve hot.

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