Spicy Plantain Burrito Bowls
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A grain bowl with seasoned rice and black beans, topped with crispy fried plantains, garlic-cilantro lime slaw, and fresh vegetables. Nearly vegan with a satisfying mix of textures.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 1/2 cups white long grain rice, uncooked
- 2 1/2 cups water
- 1 1/2 cups salsa (mild, medium, or hot! you decide)
- 3 tablespoons tomato paste
- 2 tablespoons oil or butter
- 2 14 ounce can black beans, rinsed and drained
- 2 teaspoons EACH chili powder and cumin
- 1/4 cup EACH oil and water
- ½ cup chopped green onions
- ½ cup cilantro leaves
- 2-3 cloves garlic (less if you’re sensitive to garlicky things)
- ½ teaspoon salt
- juice of 2 limes
- ½ cup light sour cream or plain Greek yogurt
- 4 cups shredded cabbage (I just used a bagged slaw mix)
- vegetable oil for frying
- 4 green plantains
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 30m
- Sodium
- 1015mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1521mg
- Calcium
- 151mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1015MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.