Crispy Baked Plantains with Coconut Black Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Plantains with Coconut Black Beans

YOUR SOLIN GENERATED RECIPE

Crispy Baked Plantains with Coconut Black Beans

Enjoy a vibrant dish combining crispy baked plantains with richly flavored coconut-infused black beans and hearty tofu. The slight tang of lime and crunch of red bell pepper elevate this balanced meal, creating a satisfying blend of textures and tropical flavors.

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NUTRITION

569kcal
Protein
31.3g
Fat
10.4g
Carbs
99.8g

SERVINGS

1 serving

INGREDIENTS

1 medium ripe plantain (120g)

1.5 cups coconut black beans (340g)

1/4 cup light coconut milk (60g)

3 oz extra firm tofu (85g)

1/2 medium red bell pepper (75g)

1 tablespoon lime juice

Olive oil spray

Spices (smoked paprika, cumin, salt & pepper)

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with olive oil spray.

  • 2

    Peel the ripe plantain and slice it diagonally into 1/2-inch thick pieces. Arrange the slices on the baking sheet and lightly spray with olive oil. Season with a pinch of salt, smoked paprika, and cumin.

  • 3

    Bake the plantain slices for about 15-20 minutes, flipping halfway through, until they are crisp on the edges and golden brown.

  • 4

    While the plantains are baking, drain and rinse the coconut black beans. In a small saucepan over medium heat, combine the black beans with the light coconut milk and a pinch of cumin and salt. Stir gently and heat until warmed through, about 5 minutes.

  • 5

    Cube the extra firm tofu into small bite-sized pieces. In a separate pan over medium heat, lightly sauté the tofu with a spray of olive oil and a dash of salt until it is lightly golden on all sides, about 5 minutes.

  • 6

    Dice the red bell pepper and add it to the bean mixture along with the lime juice. Stir to combine and allow the flavors to meld for a couple of minutes off the heat.

  • 7

    To serve, layer the crispy baked plantains on a plate, spoon over a generous helping of the coconut black bean mixture, and scatter the sautéed tofu on top. Garnish with additional lime juice or fresh herbs if desired.

Crispy Baked Plantains with Coconut Black Beans

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Baked Plantains with Coconut Black Beans

YOUR SOLIN GENERATED RECIPE

Crispy Baked Plantains with Coconut Black Beans

Enjoy a vibrant dish combining crispy baked plantains with richly flavored coconut-infused black beans and hearty tofu. The slight tang of lime and crunch of red bell pepper elevate this balanced meal, creating a satisfying blend of textures and tropical flavors.

NUTRITION

569kcal
Protein
31.3g
Fat
10.4g
Carbs
99.8g

SERVINGS

1 serving

INGREDIENTS

1 medium ripe plantain (120g)

1.5 cups coconut black beans (340g)

1/4 cup light coconut milk (60g)

3 oz extra firm tofu (85g)

1/2 medium red bell pepper (75g)

1 tablespoon lime juice

Olive oil spray

Spices (smoked paprika, cumin, salt & pepper)

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly coat with olive oil spray.

  • 2

    Peel the ripe plantain and slice it diagonally into 1/2-inch thick pieces. Arrange the slices on the baking sheet and lightly spray with olive oil. Season with a pinch of salt, smoked paprika, and cumin.

  • 3

    Bake the plantain slices for about 15-20 minutes, flipping halfway through, until they are crisp on the edges and golden brown.

  • 4

    While the plantains are baking, drain and rinse the coconut black beans. In a small saucepan over medium heat, combine the black beans with the light coconut milk and a pinch of cumin and salt. Stir gently and heat until warmed through, about 5 minutes.

  • 5

    Cube the extra firm tofu into small bite-sized pieces. In a separate pan over medium heat, lightly sauté the tofu with a spray of olive oil and a dash of salt until it is lightly golden on all sides, about 5 minutes.

  • 6

    Dice the red bell pepper and add it to the bean mixture along with the lime juice. Stir to combine and allow the flavors to meld for a couple of minutes off the heat.

  • 7

    To serve, layer the crispy baked plantains on a plate, spoon over a generous helping of the coconut black bean mixture, and scatter the sautéed tofu on top. Garnish with additional lime juice or fresh herbs if desired.