“Delightful Vegan Cuban Snack: Mouthwatering Plantain-Stuffed Avocado Boats”

Allergens

N/A

Ingredients

• 2 large ripe plantains
• 1 can black beans, drained and rinsed
• 1 cup vegan cheese, shredded
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 4 medium avocados, halved and pitted
• Fresh cilantro, chopped for garnish
• Lime wedges for serving

Instructions

1. Peel the plantains and slice them into 1/2 inch thick rounds. In a non stick pan over medium heat, cook the plantain rounds until golden brown on both sides. Remove from heat and set aside.
2. In a bowl, combine the black beans, cooked plantains, vegan cheese, cumin, smoked paprika, salt, and pepper. Mix well to incorporate all flavors.
3. Carefully scoop out the flesh of each avocado half, leaving about 1/4 inch thick shell intact. Chop the removed avocado flesh into small pieces and gently fold it into the black bean mixture.
4. Spoon the black bean mixture evenly into each avocado shell, pressing down lightly to create a compact shape.
5. Garnish with chopped cilantro and serve with lime wedges on the side for added zest.

Chef’s Insight

To enhance the flavors, you can add a dash of hot sauce to the black bean mixture.

Notes

Serve this dish with a side of whole-grain crackers for an added crunch.