Tag: black bean

Plantain, Black Bean and Grilled Corn Tacos

Plantain Black bean and grilled corn tacos freshandfit

If you love latin flavors, today’s recipe is going to be a hit in your house.  These plantain, black bean and grilled corn tacos have flavors ranging from sweet and tangy to smokey and spicy. Even those who are used to carnivore forward tacos won’t miss the meat in these tacos. This isn’t a complex recipe but feels very exotic and fancy for a taco. Best of all, this plant based taco is full of great nutrition. The natural flavors marry so well that you don’t need a ton of ext a seasoning or sauces.

 

Plantain, Black Bean and Grilled Corn Tacos

Yield: 6-8 tacos

Ingredients

  • 6-8 corn tortillas
  • 1 plantain, sliced into 1/2 inch slices
  • 1 ear of corn
  • 1 can black beans , drained
  • 1/2 c red onion, diced
  • 1 c mango, diced
  • Juice of 2 limes
  • 2 tbsp olive oil
  • 1 tbsp cumin
  • 1/2 tsp chili powder
  • Pinch of cayenne powder
  • 1 handful cilantro, chopped

Instructions

  1. Preheat grill to 400.
  2. Boil a medium sized pot full of water. Add ear of corn (without husk) boil ten minutes. Move corn to grill. Lightly grill the corn until lightly charred turning every 5 minutes.
  3. Slice kernels off corn into bowl.
  4. In a separate small bowl, toss plantain slices in cumin, chili powder and cayenne.
  5. Heat olive oil in a pan over medium heat. Add plantains, cook 5 minutes each side.
  6. Assemble plantains, corn, black beans, red onion, and mango on tacos.
  7. Top with fresh lime juice and cilantro.
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http://freshandfit.org/plantain-black-bean-and-grilled-corn-tacos/

Chimichurri Skirt Steak with Mexican Salad Stuffed Peppers

chimichurri skirt steak

Today we are merging the flavors of Argentina and Mexico for an exotic grilled pairing. Creamy Mexican corn salad served inside grilled bell peppers are teamed up with skirt steak topped with a spicy chimichurri sauce. This recipe is perfect for summer grilling and entertaining when you want to spice things up a bit. Some fresh muddled mojitos or caipirinhas would be a great cocktail to serve with this dish.

Chimichurri Skirt Steak with Mexican Salad Stuffed Peppers

Ingredients

  • FOR STEAK
  • 1 pound skirt steak
  • Sea salt
  • Black pepper
  • FOR CHIMICHURRI SAUCE
  • 1 small jalapeño,remove seeds for less heat
  • 1 tsp minced garlic
  • 1 hand full cilantro
  • 1 handful parsley
  • 3 tbsp lime juice
  • 1/3 c olive oil
  • FOR STUFFED PEPPERS
  • 2 c frozen corn, thawed
  • 1 can black beans, drained
  • 1/2 c red onion, diced
  • 1/2 c cherry tomatoes, quartered
  • 4 bell peppers
  • 1/2 c Greek yogurt
  • 1/3 c sour cream
  • 1/4 c grated Parmesan cheese
  • 1/2 tsp garlic powder
  • 2 tbsp lime juice
  • 1 handful cilantro, chopped
  • 1 tsp Chili powder
  • Sea salt and black pepper to taste

Instructions

  1. For chimichurri sauce, roast jalapeño on grill or in oven until slightly charred.
  2. Combine jalapeño, garlic, cilantro, olive oil and lime juice in food processor. Blend until smooth.
  3. For corn salad, heat grill to 400. Slice tops of bell peppers, remove seeds and place on grill, cut side down. Cook 10 minutes. Peppers should be lightly tender.
  4. In a large bowl, combine corn, tomato, black beans, red onion, and cilantro.
  5. In a separate bowl stir together Greek yogurt, sour cream, lime juice, chili powder and garlic powder. Pour over corn mixture and stir well.
  6. Top with grated Parmesan cheese, sea salt and black pepper. Stir once more. Scoop salad into bell peppers.
  7. Stuff salad into bell peppers and refrigerate until serving.
  8. Allow steaks to come to room temperate. Season with salt and pepper. Rub salt and pepper into steak.
  9. Place on grill and cook 5 minutes each side.
  10. Serve chimichurri sauce over steak with stuffed pepper salad.
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http://freshandfit.org/chimichurri-skirt-steak-with-mexican-salad-stuffed-peppers/

Plantain and Black Bean Burgers with Mango Jicama Slaw


plantain burgers 2

Up next are Plantain and Black Bean Burgers with Mango Jicama Slaw, or what I call the “Tango” burger. Cuban and Caribbean flavors meld together in this vegetarian friendly delight. It is like a trip to the islands for you senses. Piled on top of a crunchy tostada, a smokey and sweet burger topped with a juicy mango and fresh lime slaw. I think this burger will be a summertime favorite for meat eaters and plant based eaters alike!

Plantain and Black Bean Burgers with Mango Jicama Slaw

Yield: 4 burgers

Ingredients

  • 1 can black beans, drained and rinsed
  • 1 ripe plantain, cut into large slices.
  • 1 tbsp cumin
  • 1 tsp paprika
  • 1 tsp garlic
  • 1/2 tsp salt
  • 1 tbsp olive oil or non stick spray
  • 1 egg, beaten
  • 2 tbsp all purpose flour
  • 4 tbsp chopped cilantro, divided
  • Juice of 1 lime
  • 1 ripe mango, diced
  • 1/3 c red onion, minced
  • 1/2 c jicama, sliced into thin strips
  • 4 tostadas

Instructions

  1. Combine beans and plantain in a medium mixing bowl. Using a potato masher, mash until chunky but combined.
  2. Add garlic, cumin, salt, paprika, flour and 1/2 of cilantro. Pour in egg and stir.
  3. Heat a flat top or skillet on medium heat. Spray with non stick spray or olive oil (can also be made on grill using a high heat safe pan, like cast iron).
  4. Using a 1/3 c measuring cup, scoop mixture and place on flat top. Use opposite side of scoop to lightly press burger down. Cook 5 minutes each side.
  5. For slaw, combine red onion, jicama, mango and cilantro. Stir in lime juice.
  6. Assemble each burger on top of a tostada, top with slaw.
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http://freshandfit.org/plantain-black-bean-burgers-mango-jicama-slaw/

plantain and black bean burgers