Sweet Plantains with Black Bean Salsa and Lime Crema



  • 1 can black beans, rinsed and drained
  • 2 medium tomatoes, diced small
  • 1 clove garlic, smashed
  • ¼ c. yellow onion, finely diced
  • 2 T. fresh cilantro, chopped
  • Sea salt
  • Pepper
  • 1 lime, zested and juiced
  • 1/2 c. sour cream or plain Greek yogurt
  • 1 – 2 T. extra virgin olive oil
  • 1 large ripe plantain
  • 1/2 avocado, diced
  • In a medium bowl, combine black beans, tomatoes, garlic, onion, and cilantro. Season with sea salt, pepper, and lime juice, to taste (reserve some lime juice for the crema).
  • In a small bowl, whisk together lime zest, remaining lime juice to taste, and sour cream or yogurt.
  • Heat heavy skillet on med-high. Halve plantains crosswise, then cut lengthwise into ¼”-thick slices.
  • When skillet is hot, add olive oil and plantains (salting to taste) in a single layer, working in batches if necessary. Pan-fry until caramelized, 3 – 5 minutes per side.
    To serve: Place plantains on plate, spoon bean salsa on top, and finish with avocado and a dollop of lime crema.

Love Your Food