Cuban-Inspired Vegan Brunch Tropical Extravaganza

Allergens

Soy (from vegan chorizo)

Ingredients

• 2 cups cooked black beans (or canned, drained and rinsed)
• 1 cup vegan chorizo, sliced (such as Field Roast Mexican Chipotle Sausage)
• 2 cups diced plantains
• 1/4 cup olive oil
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 medium red onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 4 cups cooked white rice (such as jasmine or basmati)
• 6 corn tortillas
• Fresh cilantro leaves, for garnish
• Sliced avocado, for serving

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced red and yellow bell peppers, red onion, garlic, cumin, smoked paprika, salt, and black pepper. Cook until the vegetables are softened, about 5 7 minutes.
2. Stir in the cooked black beans and vegan chorizo. Cook for an additional 3 4 minutes, or until heated through. Remove from heat and set aside.
3. In a separate pan, heat another 2 tablespoons of olive oil over medium heat. Add the diced plantains and cook until they are golden brown and caramelized, about 5 7 minutes. Set aside.
4. Heat a griddle or large pan over medium heat. Warm the corn tortillas for about 10 seconds on each side, just until slightly softened.
5. Assemble the brunch by placing a generous scoop of the black bean mixture on one half of each warmed tortilla. Top with caramelized plantains and avocado slices. Fold the tortillas in half to enclose the filling and garnish with fresh cilantro leaves.
6. Serve immediately, accompanied by additional plantains, guacamole, and a refreshing mango salsa for added vibrancy.

Chef’s Insight

Balance flavors and textures with a combination of creamy avocado, crunchy plantains, and smoky vegan chorizo for an unforgettable dining experience.

Notes

Use fresh, ripe plantains for the best flavor and texture.