cuban

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

Set your calorie target 650 kcal

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

ripe plantain
Heat oven to 400 F. Split the plantain lengthwise (keep peel on) and score the flesh lightly.
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.
olive oiloniongarlicground cumin
Meanwhile, heat remaining olive oil in a small skillet. Saute onion 3 minutes, then add garlic and cumin for 30 seconds.
cooked black beanstomatolime juice
Add black beans and tomato, mashing a few beans to thicken. Simmer 3-4 minutes; stir in lime juice.
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.
cilantro
Finish with cilantro and serve hot.