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


  1. 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).

  2. In a small bowl, whisk together lime zest, remaining lime juice to taste, and sour cream or yogurt.

  3. Heat heavy skillet on med-high. Halve plantains crosswise, then cut lengthwise into ¼”-thick slices.

  4. 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.