with Black Beans & Loaded Guacamole
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- 6 oz Lacinato kale
- 1 can black beans
- 1 plantain
- 1 lime
- 1 red onion
- Fresh cilantro
- 1 avocado
- ¼ cup pumpkin seeds
- ¼ cup dried cranberries
- 1 tbsp + 1 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
Destem the kale and roughly chop the leaves. Drain and rinse the black beans. Peel the plantain and cut into ½ inch thick slices. Halve the lime.
Peel and dice the red onion. Roughly chop the cilantro. Halve the avocado, scoop the flesh into a medium bowl and mash with a fork. Add the juice from the lime, as much of the red onion as you’d like, chopped cilantro, and a pinch of salt. Mix well, mashing together with a fork, to make a chunky guacamole. Fold in the pumpkin seeds and dried cranberries.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once the oil is hot, add the sliced plantain and cook until lightly browned about 3 to 4 minutes per side. Transfer the crispy plantains to a plate and cover to keep warm.
Return the skillet to medium-high heat with 1 tsp vegetable oil. Add the chopped kale and a pinch of salt and pepper. Cook until the kale is bright green and wilted, about 1 to 2 minutes. Add the black beans and reduce the heat to low. Cook until hot, about 3 to 5 minutes.
Divide the black beans and kale between large bowls. Top with crispy plantains and loaded guacamole. Dig in!