Roasted Plantains and Black Beans with Smoked Paprika
Sweet roasted plantains paired with smoky black beans in a savory tomato broth, finished with fresh cilantro. This puerto rican-inspired vegetarian ready in about 45 minutes pairs large (about 1.2 lbs) green plantains, (15 oz), drained and rinsed black beans, tomato sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 3 large (about 1.2 lbs) green plantains
- 1 can (15 oz), drained and rinsed black beans
- 1/2 cup tomato sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 cup chicken broth
- 1/2 cup, diced red bell pepper
- 2 tablespoons, chopped cilantro
- 2 tablespoons olive oil
Instructions
- Step 1: Preheat oven to 400°F. Slice 3 peeled green plantains into 1/2-inch thick rounds, toss with 2 tablespoons olive oil, and spread on a baking sheet; roast for 20 minutes until golden and tender.
- Step 2: In a medium saucepan, combine 1 can drained black beans, 1/2 cup tomato sauce, 1 teaspoon smoked paprika, 1/2 teaspoon cumin, 1/2 cup chicken broth, and 1/2 cup diced red bell pepper. Simmer uncovered for 10 minutes until thickened.
- Step 3: Gently fold roasted plantains into the bean mixture, heat for 2 minutes, then sprinkle with 2 tablespoons chopped cilantro before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Plantains and Black Beans with Smoked Paprika take to make?
Total time is about 45 minutes (15 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Roasted Plantains and Black Beans with Smoked Paprika?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep tomato sauce from drying out.
Can I substitute ingredients in Roasted Plantains and Black Beans with Smoked Paprika?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Roasted Plantains and Black Beans with Smoked Paprika for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Roasted Plantains and Black Beans with Smoked Paprika?
Puerto Rican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Added some red pepper flakes for heat — highly recommend.
- ★★★★★
Substituted chicken for tofu and it worked beautifully.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
