Mouthwatering Vegetarian Cuban Lunch: Aromatic Black Beans & Rice with Fresh Guacamole, Crunchy Plantain Chips & Zesty Tropical Slaw

Allergens

None

Ingredients

• 1 cup black beans, dried
• 2 cups jasmine rice
• 4 ripe avocados
• 3 plantains
• 1 lime
• 1 small red cabbage
• 1 small white onion
• 1 small red bell pepper
• 1 small yellow bell pepper
• 1/4 cup extra virgin olive oil
• 2 tablespoons white vinegar
• Salt and pepper, to taste

Instructions

1. Soak the black beans in water overnight or use a quick soak method. Cook the beans with onion, garlic, and spices until tender. Set aside.
2. Rinse and drain the jasmine rice. In a saucepan, cook the rice according to package instructions.
3. Prepare the guacamole by mashing avocados with lime juice, salt, and pepper.
4. Slice plantains into 1/4 inch thick rounds and fry until golden brown and crispy.
5. Shred the red cabbage and mix with diced bell peppers, olive oil, vinegar, salt, and pepper to make the tropical slaw.
6. Assemble the dish by placing a scoop of black beans and rice in the center of a plate, topped with guacamole, plantain chips, and tropical slaw.

Chef’s Insight

This Cuban lunch recipe captures the essence of traditional flavors while incorporating vegetarian ingredients. The combination of textures and tastes creates a satisfying and delicious meal that can be enjoyed by everyone.

Notes

This recipe is suitable for vegetarians, vegans, and gluten-free diets. - Adjust the spice level to personal preference by adding more or less of any seasonings.