Smoky Plantain & Black Bean Skillet with Cilantro-Lime Drizzle

Ingredients

• 2 medium Ripe Plantains
• 1 can Black Beans
• 1 medium Red Bell Pepper
• 0.5 small Red Onion
• 2 cloves Garlic
• 3 tbsp Olive Oil
• 1 tsp Smoked Paprika
• 0.5 tsp Cumin Powder
• 0.5 tsp Chili Powder
• 0.25 tsp Salt
• 0.25 tsp Black Pepper
• 0.25 cup Fresh Cilantro
• 0.5 Lime Juice
• 1 tbsp Water
• 2 tbsp Pepitas (Pumpkin Seeds)

Instructions

1. Preheat a large non-stick skillet over medium-high heat. Add 1 tablespoon of olive oil. Once hot, add the sliced plantains and diced red bell pepper. Sauté for 8-10 minutes, flipping occasionally, until the plantains are caramelized and tender, and the bell pepper is slightly softened. Remove from skillet and set aside.
2. In the same skillet, add another 1 tablespoon of olive oil (if needed). Add the diced red onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for another 1 minute until fragrant.
3. Stir in the rinsed and drained black beans, smoked paprika, cumin powder, chili powder, salt, and black pepper. Cook for 3-5 minutes, stirring occasionally, allowing the flavors to meld.
4. Gently fold the cooked plantains and bell pepper back into the skillet with the black bean mixture. Cook for 2-3 minutes to heat through.
5. While the skillet is warming, prepare the cilantro-lime drizzle: In a small bowl, combine the chopped fresh cilantro, lime juice, remaining 1 tablespoon of olive oil, and 1 tablespoon of water. Stir well. Add a pinch of salt if desired. For a smoother consistency, you can briefly blend it.
6. In a dry small pan, toast the pepitas over medium heat for 2-3 minutes, shaking frequently, until lightly golden and fragrant. Be careful not to burn them.
7. Divide the skillet mixture between two plates. Drizzle generously with the cilantro-lime sauce and sprinkle with toasted pepitas before serving.

Nutrition (per serving)