Ingredients
The following ingredients have 5 Servings
- 3-4 large ripe plantains
- 1 medium onion, (chopped)
- 3 teaspoons (15 g) garlic, (minced)
- 1 teaspoon (2 g) cumin
- 1 teaspoon (2g) smoked paprika
- ½ -1 teaspoon (1-2 g) cayenne pepper
- 1 teaspoon (1 g) dried oregano or thyme
- ¼ teaspoon (0.5 g) ground coriander
- 1 red or green bell pepper, (chopped)
- 2 tomatoes, (chopped or 1 cup tomato sauce)
- 1 pound (453 g) ground beef or chicken
- 1 16-ounce can black beans, (drained and rinsed)
- 3 tablespoons (45 ml) water
- ½ teaspoon (2.5 g) salt
- 1 packet sazón ((or 1 tablespoon chicken bouillon))
- ½ teaspoon (1 g) freshly ground black pepper
- ¼ cup olives, (sliced)
- 2-3 green onion, (chopped)
- 2-3 tablespoons parsley, (chopped)
- 2 cups (470 g) shredded cheese
- 2-3 large eggs
Instruction
- Using a sharp knife cut both ends off the plantain. This will make it easy to grab the skin of the plantains. Slit a shallow line down the long seam of the plantain; peel only as deep as the peel. Remove plantain peel by pulling it back. Slice the plantains horizontally into 4-5 pieces depending on plantains. You may either fry or bake the plantains. I prefer frying.
