snack

Plantain and Black Bean 'Bocaditos' with Scotch Bonnet Lime Crema

Name: Plantain and Black Bean 'Bocaditos' with Scotch Bonnet Lime Crema
Ingredients: 40g Green plantains, raw, peeled and sliced into rounds; 45g Beans, black, mature seeds, cooked and mashed; 25g Greek yogurt (plain, non-fat); 5g Scotch Bonnet pepper sauce; 2g Garlic, minced; 5ml Fresh lime juice

Nutrition

200

kcal

Calories

Protein

Carbs

Fat

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Ingredients(6)

Green plantains, raw, peeled and sliced into rounds40g

Beans, black, mature seeds, cooked and mashed45g

Greek yogurt (plain, non-fat)25g

Scotch Bonnet pepper sauce5g

Garlic, minced2g

Fresh lime juice5ml

Instructions

Preheat oven to 400 deg F (200 deg C). Arrange plantain rounds on a parchment-lined tray and bake for 15-20 minutes, flipping halfway, until they are golden and slightly softened.

While plantains bake, prepare the filling: Combine mashed black beans with minced garlic and a pinch of allspice. Warm gently in a small pan.

Whisk together the Greek yogurt, lime juice, and a few drops of Scotch Bonnet pepper sauce to create a bright, spicy crema.

Remove plantains from the oven; they should be firm enough to hold their shape. Top each round with a generous dollop of the seasoned black bean mash.

Finish by drizzling the Scotch Bonnet lime crema over the top. Serve warm, garnished with a tiny shaving of fresh thyme.