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Black bean bowl with fried plantains and guacamole.
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5 from 3 votes

Saucy black bean bowl with fried plantains

Not only are black beans & rice friendly on the wallet, they are also nourishing, satisfying, and filling. Put them together with a dollop of guacamole and a side of fried plantains, and it becomes my “happy place” of dinners.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Bowl
Cuisine: Cuban, Vegan
Keyword: plantains, rice bowl
Servings: 2 people
Calories: 598kcal
Author: Cadry Nelson


Saucy black beans

  • ½ teaspoon organic canola oil
  • ½ medium-sized yellow onion chopped
  • 1 clove garlic minced
  • 1 ½ cups black beans drained and rinsed
  • ½ cup water
  • ½ teaspoon cumin
  • ½ teaspoon ancho chili powder
  • ½ teaspoon paprika
  • ¼ teaspoon salt


  • 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
  • Pinch salt


  • 1 teaspoon organic canola 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
  • Jalapeños, chopped cilantro, hot sauce, lime wedges, tortilla chips Optional garnish


For saucy black beans

  • In a medium-sized pot, bring oil to a medium heat. Add onion and garlic and sauté several minutes, until fragrant.
  • Add black beans to the pot along with 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. Remove from heat.

For the guacamole

  • In a bowl, combine all of the ingredients with a fork until mashed and fully combined.

For the plantains

  • Bring a separate non-stick skillet to a medium high heat with organic canola 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 rice, beans, guacamole, and plantains to two serving bowls. Top with any extras you prefer.


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


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