Cuban Plate

I love plantains, but they are always served deep fried, which never sits well with my stomach. Here, oven baked plantains are equally as delicious as their fried counterparts, and are paired perfectly with protein-packed lime-cilantro beans and quinoa; heart healthy guacamole completes it all!

Ingredients (Makes 2 servings):
2 ripe yellow plantains
1 can kidney or pink beans, drained and rinsed
Juice of 1 lime
2 Tbsp cilantro (more if you’re making guacamole)
½ onion chopped
1 clove garlic, minced
1 Tbsp vegan margarine
½ cup dry red quinoa, cooked according to package directions

For the guacamole (Slightly altered from my Aunt Kari, the queen of avocados, to make plenty for this plate and for leftovers. Because everyone loves guacamole!):
2 ripe avocados, diced and lightly mashed with a fork
1 small tomato, diced
1/3 small red onion, diced
1 clove garlic, minced
2 Tbsp diced cilantro
Juice ¼ lime
Salt and pepper to taste

Directions: To prepare the guacamole, mix all of the ingredients together, and then cover and place in the refrigerator at least an hour before serving. Meanwhile, in a small pot, heat margarine on medium heat, and add onion and garlic. Sauté until caramelized, and then mix in the beans, cilantro, lime juice, salt, and pepper. Turn heat to low, cover, and simmer for 10-15 minutes. While the beans are simmering, turn the broiler on high, chop the plantains into chip-like slices, and lay them flat on a cookie sheet. Lightly salt and then broil for about 3 minutes on each side or until lightly crisped. To plate: Start with the quinoa, top with beans, and serve plantains and guacamole on the side. Enjoy!