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Plantain Fritters with Pistachio Mole & Black Bean Salad
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2 or 4 Serving Dinner

Plantain Fritters

with Pistachio Mole & Black Bean Salad

Tags: Gluten-Free High-Protein <600 Calories Soy-Free Chef's Choice Low Sodium High Fiber Bone Health
Cook Time
2 Servings  |  35 min 4 Servings  |  

Nutrition (per serving)

CALORIES
500
FAT
11g
CARBOHYDRATES
80g
PROTEIN
23g

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INGREDIENTS

  1. 1 plantain, peeled and sliced
  2. 13.4 oz black beans, drained and rinsed (divided)
  3. 1 tsp cumin seeds
  4. 1 shallot, peeled and finely diced (divided)
  5. 1 tsp Alamo blend chili seasoning
  6. ½ oz fresh cilantro, leaves and tender stems finely minced (divided)
  7. 4 oz grape tomatoes, halved
  8. 1 lime, juiced (divided)
  9. 1 poblano pepper, finely diced (divided)
  10. 4 oz teen spinach
  11. 1 oz pickled jalapeños
  12. ¼ cup pistachios
  13. 4 tbsp olive oil*
  14. Salt*
  15. *Not included
  16. For full ingredient list, see Nutrition.
Allergens: tree nut (pistachio)
Tools: Blender, Large nonstick skillet, Small saucepan
Cook Time
2 Servings  |  35 min 4 Servings  |  

Nutrition (per serving)

CALORIES
500
FAT
11g
CARBOHYDRATES
80g
PROTEIN
23g

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INSTRUCTIONS

1
Cook the plantains

Add plantain and a pinch of salt to a small saucepan, cover with water, and bring to a boil. Cook until fork-tender, 10 to 12 minutes. Drain plantains and add to a medium bowl along with just half the black beans, cumin seeds, and a pinch of salt. Cover to keep warm.

2
Prepare the black bean and tomato salad

Add remaining black beans, just 1 tbsp shallot, Alamo blend chili seasoning, just half the cilantro, tomatoes, just half the lime juice, 1 tbsp olive oil, and a pinch of salt to a medium bowl. Mix the black bean and tomato salad and set aside.

3
Cook the poblano and shallot

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add remaining shallot, poblano pepper, and a pinch of salt and cook until vegetables are tender, 5 to 8 minutes. Add just half the poblano mixture to the bowl with plantain and black bean mixture. Add the other half of the poblano mixture to a blender and set aside.

4
Make the plantain fritters

Mash the plantain and black bean mixture and form into 6 patties. Return the large skillet to medium heat with 2 tbsp olive oil. Add plantain fritters and cook until browned and crisp, 3 to 4 minutes per side. Transfer to a plate and sprinkle with salt. TIP: Be sure to mash the plantains while they are still warm or they will be harder to work with.

5
Make the pistachio mole

Add the remaining cilantro, remaining lime juice, spinach, pickled jalapeños, pistachios, and a pinch of salt to the blender with the poblano and shallot. Blend until smooth, 1 to 2 minutes. TIP: If the mole is thick, add 1 tbsp warm water at a time until it reaches the consistency of gravy.

6
Assemble the plate and serve

Drizzle the pistachio mole on plates and top with plantain fritters and black bean salad. Enjoy!

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