
Plantain Fritters
with Pistachio Mole & Black Bean Salad
INGREDIENTS
- 1 plantain, sliced
- 13.4 oz black beans, drained and rinsed (divided)
- 1 tsp cumin seed
- 1 shallot, finely diced (divided)
- 1 tsp Alamo blend chili seasoning
- ½ oz fresh cilantro, leaves and tender stems finely minced (divided)
- 4 oz cherry tomatoes, halved
- 1 lime, juiced (divided)
- 1 poblano pepper, finely diced (divided)
- 2 oz teen spinach
- 1 oz pickled jalapeños
- ¼ cup pistachios
- 5 tbsp olive oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
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.
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)
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)
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.
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.
Drizzle the pistachio mole on plates, and top with plantain fritters and black bean salad. Enjoy!
SIMILAR RECIPES

FALAFEL SPICED TOFU with Pickled Cauliflower & Creamy Cashew Dressing

MOLE ENFRIJOLADAS with Walnuts & Citrus Avocado Salad

MEZZE BOWLS with Marinated White Beans & Red Pepper Pesto

WALNUT CRUSTED ARTICHOKES with Dijon Lentils & Green Beans
