Black beans and rice meal with fried plantains

Yet, they work together in such a way that you feel comforted from the inside out whenever you tuck into a bowl.

Take this black beans and rice meal. Not only is the combination of beans and rice friendly on the wallet, it is nourishing, satisfying, and filling.

And then you add guacamole and sweet fried plantains. With a touch of sweetness and caramelized edges, fried plantains take a classic lunch, and make it something worth celebrating.

Top this saucy black bean bowl with jalapeño slices, cilantro, a squeeze of lime juice, and/or a handful of tortilla chips for dipping.

So good!

In this post:

Here are the ingredients you will need to make this recipe.

Oil: Avocado oil is my go-to, but any high heat, neutral-flavored cooking oil will work here.

Alliums: Garlic and onions add wonderful depth of flavor.

Black beans: Either use one 15-ounce can of beans that’s been drained and rinsed. Or use 1 ½ cups of cooked black beans.

Seasonings: Paprika, cumin, ancho chili powder, and salt. Ancho chili powder is made with just one ingredient – dried ancho chilies. It’s flavorful but not hot.

Tip: Ancho chili powder is different than general chili powder, which is a blend of spices. You can use chili powder instead, but be aware that spiciness levels vary, depending on how much cayenne they use in their blend.

Avocado: Use ripe avocado that has a gentle give when lightly pressed with a thumb.

Cilantro: For my tastes, this fragrant herb is a must for guacamole. But if you are one of those people who hates the flavor, simply leave it out.

Lime juice: Choose freshly squeezed lime juice for the best flavor, not bottled.

Plantains: Choose plantains that are mostly black and have a gentle give when pressed. That’s how you know they’re ripe.

Rice: You can either make your own, or use store-bought frozen rice.

Tip: Frozen cooked brown rice from Trader Joe’s is very convenient. It comes with three packages to a box. Then it’s just a matter of heating the rice on the stove or in the microwave.

Here’s how to make this recipe at a glance. For complete ingredient amounts & instructions, keep scrolling to the recipe card below.

First make the black beans. In one skillet, sauté onions and garlic in oil.

Once they’re translucent & fragrant, add the following:

• Black beans
• Paprika
• Cumin
• Ancho chili powder
• Salt
• Water

Then let the beans warm & the liquid reduce.

Next, make the guacamole.

In a bowl, combine all of the following:

• Minced garlic
• Avocado
• Finely chopped onion
• Cilantro
• Lime juice
• Salt

Now it’s time to make the fried plantains.

Use a knife to cut off the ends of the plantains, as well as slice a seam down the center of the peels.

Peel the plantains. Then cut them into half inch pieces – either straight or on a bias.

Bring a second non-stick skillet to a medium high heat with oil.

Put the plantain slices in the warm oil. Brown on each side.

Let the plantains continue to cook until they’re fully warm and soft inside.

Finally, put the bowls together.

In two serving bowls, add spoonfuls of rice, beans, guacamole, and plantains.

Top with any extras like:

• Lime wedges 
• Pickled jalapeños
• Chopped cilantro
• Hot sauce
• Tortilla chips

You can make this bowl your own by varying the ingredients.

• Replace the black beans recipe with refried pinto beans, refried black beans, lentil taco meat, tempeh taco meat, or chipotle black bean dip
• Add a flavorful finishing sauce like cilantro chimichurri, cashew queso, sriracha mayo, or chipotle crema
• For crunch, add a handful of shredded cabbage mix or tortilla chips
• For tang, add pickled red onions or salsa verde to the finished bowls
• For spicy heat, add quick pickled jalapenos or hot sauce

You can also vary the cooking method.

Instead of frying the ripe plantains, air fry them. Simply spray sliced plantains with oil, and air fry at 390 degrees for roughly 9 minutes, stopping to flip halfway through & spray with more oil.

Tip: Timing varies by air fryer. Keep an eye on the plantains to make sure they don’t burn.

Store each component separately in airtight containers in the refrigerator.

The beans will keep in the fridge for about 4 days. Reheat in the microwave or on the stove. Add splashes of water if they seem dried out.

The guacamole is best fresh, because it’s prone to browning. However, to extend its lifespan, add a squeeze of lime juice to the top. Then press plastic wrap directly against the guacamole to limit its exposure to air (which causes oxidization).

Fried plantains are best served fresh. However, they can be stored in the fridge for about 3 or 4 days. Reheat in the air fryer or microwave.

📖 Recipe

Black beans and rice meal with fried plantains

Author: Cadry Nelson

5 from 5 votes

With flavorful black beans, cooling guacamole, sweet fried plantains, and hearty brown rice, this delicious meal is my “happy place” of dinners.

Finish the bowls with optional toppings like pickled jalapeños, chopped cilantro, hot sauce, lime wedges, and/or tortilla chips.

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Servings: 2 people

Course: Bowl

Cuisine: Cuban, Vegan

Keyword: plantains, rice bowl

Ingredients

Saucy black beans

• ▢ ½ teaspoon avocado oil or other neutral-flavored cooking oil
• ▢ ½ medium-sized yellow onion chopped
• ▢ 1 clove garlic minced
• ▢ 1 can (15-ounce) black beans drained and rinsed (1 ½ cups)
• ▢ ½ cup water
• ▢ ½ teaspoon cumin
• ▢ ½ teaspoon ancho chili powder
• ▢ ½ teaspoon paprika
• ▢ ¼ teaspoon salt

Guacamole

• ▢ 1 clove garlic minced
• ▢ 1 avocado pitted and removed from peel
• ▢ 1 Tablespoon finely chopped onion
• ▢ 1 Tablespoon chopped cilantro leaves
• ▢ ½ teaspoon lime juice + more for garnish
• ▢ Pinch of salt

Plantains

• ▢ 1 teaspoon avocado oil or other neutral-flavored, high heat oil
• ▢ 1 plantain cut in ½ inch pieces on a diagonal

Brown rice bowls

• ▢ 1 cup cooked brown rice

Instructions

For saucy black beans

• ▢
  Add oil to a skillet and bring to a medium heat. Add onion and garlic. Sauté several minutes, until fragrant.
• ▢
  Add black beans, water, cumin, ancho chili powder, paprika, and salt. Bring the liquid to a simmer.
• ▢
  Once it is simmering, turn the heat to low and continue cooking for 10 minutes, stirring occasionally, until the liquid has reduced and the beans have thickened. Then remove from heat.

For the guacamole

• ▢
  In a bowl, use a fork to combine minced garlic, avocado, finely chopped onion, chopped cilantro, lime juice, and a pinch of salt.

For the plantains

• ▢
  Bring a separate non-stick skillet to a medium high heat with oil. (Put a shallow layer of oil into the skillet. The amount will vary, depending upon the size of your skillet.) Test the oil to see if it is hot enough by putting in one plantain slice. If bubbles immediately form around it, you know it's hot enough.
• ▢
  Put the plantain slices into the skillet, being careful not to overcrowd. (If necessary, work in batches.) Fry the plantains on one side until they are nice and brown, then flip them. Brown on the other side for a few minutes.
• ▢
  Lower heat and continue cooking for several minutes more until the plantains have fully softened. (Flip again if the plantains start to burn.)
• ▢
  Once they are fully browned and softened, move the plantains to a separate plate.

Putting it together

• ▢
  Add spoonfuls of cooked rice, beans, guacamole, and plantains to two serving bowls.

  Top with any extras you prefer like lime wedges, pickled jalapeños, chopped cilantro, hot sauce, and/or tortilla chips.

Notes

Depending on how generously you scoop, you may have some beans left over.

Optional air fryer instructions for fried plantains

Put the sliced plantain into the air fryer basket. Toss or spray with oil. Air fry for 9 minutes at 390 degrees, stopping to flip & spray with more oil halfway through.

(Depending on your air fryer, you may need slightly more or less time. Check on the plantain occasionally for optimum browning with your machine.)

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Nutrition

Calories: 598kcal | Carbohydrates: 95g | Protein: 17g | Fat: 19g | Saturated Fat: 2g | Sodium: 317mg | Potassium: 1509mg | Fiber: 22g | Sugar: 15g | Vitamin A: 1550IU | Vitamin C: 29.5mg | Calcium: 63mg | Iron: 4.8mg

Content updated April 22, 2024. Originally posted November 2014.