Spicy Plantain Burrito Bowls

• white long grain rice, uncooked↗1.5 cup
• water↗2.5 cup
• salsa (mild, medium, or hot! you decide)1.5 cup
• tomato paste↗3 tablespoon
• oil or butter2 tablespoon
• can black beans, rinsed and drained↗14 ounce
• EACH chili powder and cumin2 teaspoon
• EACH oil and water0.25 cup
• chopped green onions0.5 cup
• cilantro leaves↗0.5 cup
• cloves garlic (less if you're sensitive to garlicky things)↗2
• salt↗0.5 teaspoon
• juice of 2 limes2 2
• light sour cream or plain Greek yogurt↗0.5 cup
• shredded cabbage (I just used a bagged slaw mix)4 cup
• vegetable oil for frying
• reen plantains↗4

Step-by-step instructions

1. 1

   Rice: Place the ingredients in a rice cooker and cook until done.

2. 2

   Black Beans: 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.

3. 3

   Slaw: 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.

4. 4

   Plantains: 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. 😀

5. 5

   Assembly: 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.