A lot of people think of avocados as a meat replacement for vegans because they’re dense, filling, and packed with nutrients and I feel like they overlook these same qualities also found in plantains. Plantains are super cheap and they have tons of fiber and potassium to keep you full and energized. They also conveniently taste delicious paired with avocado.
I like plantains because they’re extremely versatile. Once they’re cooked in coconut oil, they can be eaten with basically anything – with oatmeal for breakfast, with rice and greens for lunch, or on ice cream for dessert. I chose to add mine to an avocado burrito for added substance.
For people who are gluten free, this can be made into a burrito bowl by skipping the wrap and layering this on top of rice.
Plantain Avocado Burrito
- 1 plantain
- 2 tablespoons coconut oil
- 2 cups cooked rice
- 2 cups black beans
- 1/2 red onion, diced
- 1/2 red pepper, diced
- 1 jalapeno, diced
- 1/2 tablespoon lime juice
- 1 tablespoon garlic, minced
- 1 avocado
- to top cilantro
- to taste salt & pepper
1. Prepare your rice according to package.
2. In a large pot, heat coconut oil.
3. Slice plantain and add to to coconut oil. Cook on low, flipping them after about 5 minutes. They should be a golden brown. Cook the other side for another 5 minutes and remove from heat.
4. While the plantains are cooking, prepare the black beans. Add to a large bowl, along with the onion, peppers, lime juice, and garlic. Add salt and pepper according to taste. Mix well.
5. Using a burrito wrap, layer the rice, beans, and plantain. Add avocado and top with cilantro.
6. Wrap and enjoy.
Photo: Lauren Sacerdote