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

Plantain Fritters

with Pistachio Mole & Black Bean Salad

Tags: Gluten-Free, High-Protein, <600 Calories
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
490
FAT
11g
CARBOHYDRATES
75g
PROTEIN
22g


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INGREDIENTS

  1. 1 plantain, sliced
  2. 13.4 oz black beans, drained and rinsed (divided)
  3. 1 tsp cumin seed
  4. 1 shallot, 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 cherry tomatoes, halved
  8. 1 lime, juiced (divided)
  9. 1 poblano pepper, finely diced (divided)
  10. 2 oz teen spinach
  11. 1 oz pickled jalapeños
  12. ¼ cup pistachios
  13. 5 tbsp olive oil*
  14. Salt*
  15. *Not included
  16. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  17. For full ingredient list, see Nutrition.
Allergens: tree nut (pistachio)
Tools: Large nonstick skillet, Small saucepan
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
490
FAT
11g
CARBOHYDRATES
75g
PROTEIN
22g


Get Recipes Delivered

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. (4-serving meal: use 2 tbsp shallot, 2 tbsp olive oil)

3
Cook the poblano and shallot

Heat 2 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 mixture. Add the other half of the poblano mixture to a blender and set aside. (4-serving meal: use 4 tbsp olive oil)

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. (4-serving meal: form 12 patties, use 4 tbsp olive oil) TIP: Be sure to mash the plantains while they are still warm or they will be harder to work with.

5
Make the mole

Add the remaining cilantro, remaining lime juice, spinach, pickled jalapeños, pistachios and a pinch of salt to the blender with the poblano and shallots. 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

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

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