Creamy Coconut Black Bean Stew with Tender Roasted Plantains

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

Creamy Coconut Black Bean Stew with Tender Roasted Plantains

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Black Bean Stew with Tender Roasted Plantains

A rich and aromatic stew that melds hearty black beans with silky coconut milk and tender roasted plantains. Infused with vibrant spices, sweet red bell pepper, and fresh tomatoes, this dish delivers a comforting bowl that's both creamily satisfying and bursting with tropical flair.

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NUTRITION

571kcal
Protein
33.6g
Fat
13.1g
Carbs
84.3g

SERVINGS

1 serving

INGREDIENTS

0.9 cup canned black beans (rinsed)

0.75 cup firm tofu (cubed)

0.25 cup light coconut milk

0.5 medium plantain (sliced lengthwise)

1 red bell pepper (chopped)

0.25 medium yellow onion (chopped)

2 garlic cloves (minced)

0.5 cup diced tomatoes

1 cup fresh spinach

Assorted spices (cumin, paprika, salt, pepper)

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PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the plantain lengthwise, lightly spray or brush with a minimal amount of oil, and arrange on a baking sheet. Roast for 15-20 minutes or until tender and slightly caramelized.

  • 2

    While the plantain roasts, drain and rinse the canned black beans. Cube the firm tofu.

  • 3

    Heat a nonstick pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and aromatic.

  • 4

    Add the chopped red bell pepper and continue to sauté for another 2-3 minutes.

  • 5

    Stir in the black beans, cubed tofu, diced tomatoes, and light coconut milk. Season with cumin, paprika, salt, and pepper.

  • 6

    Allow the stew to simmer over medium-low heat for about 10 minutes, letting the flavors meld together.

  • 7

    In the final minute, fold in the fresh spinach until just wilted.

  • 8

    Serve the creamy black bean stew hot in a bowl, topped or accompanied by the tender roasted plantain slices.

Creamy Coconut Black Bean Stew with Tender Roasted Plantains

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

Creamy Coconut Black Bean Stew with Tender Roasted Plantains

YOUR SOLIN GENERATED RECIPE

Creamy Coconut Black Bean Stew with Tender Roasted Plantains

A rich and aromatic stew that melds hearty black beans with silky coconut milk and tender roasted plantains. Infused with vibrant spices, sweet red bell pepper, and fresh tomatoes, this dish delivers a comforting bowl that's both creamily satisfying and bursting with tropical flair.

NUTRITION

571kcal
Protein
33.6g
Fat
13.1g
Carbs
84.3g

SERVINGS

1 serving

INGREDIENTS

0.9 cup canned black beans (rinsed)

0.75 cup firm tofu (cubed)

0.25 cup light coconut milk

0.5 medium plantain (sliced lengthwise)

1 red bell pepper (chopped)

0.25 medium yellow onion (chopped)

2 garlic cloves (minced)

0.5 cup diced tomatoes

1 cup fresh spinach

Assorted spices (cumin, paprika, salt, pepper)

PREPARATION

  • 1

    Preheat your oven to 400°F. Slice the plantain lengthwise, lightly spray or brush with a minimal amount of oil, and arrange on a baking sheet. Roast for 15-20 minutes or until tender and slightly caramelized.

  • 2

    While the plantain roasts, drain and rinse the canned black beans. Cube the firm tofu.

  • 3

    Heat a nonstick pot over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and aromatic.

  • 4

    Add the chopped red bell pepper and continue to sauté for another 2-3 minutes.

  • 5

    Stir in the black beans, cubed tofu, diced tomatoes, and light coconut milk. Season with cumin, paprika, salt, and pepper.

  • 6

    Allow the stew to simmer over medium-low heat for about 10 minutes, letting the flavors meld together.

  • 7

    In the final minute, fold in the fresh spinach until just wilted.

  • 8

    Serve the creamy black bean stew hot in a bowl, topped or accompanied by the tender roasted plantain slices.