Well, my friends, it’s been awhile since I’ve posted, and I apologize. I’ve been thinking about recipes, but the last couple of weeks have been, um, let’s say dynamic and challenging. That sounds diplomatic, right? Job changes (my new gig starts tomorrow!), forced entry into the constant pain-in-the-ass realm of real estate, and midterms. Whew. So, I won’t lie, I’ve been putting my energy into other things. 

The bug to cook and post came back today though. Hooray! So, I present you with this little dish. It’s light and spicy, but hearty enough to be lunch. It’s also fantastic on tacos and aside from a lot of chopping, it doesn’t take much. What you need:

For the plantains:

well, you need plantains. 🙂 2 medium very, very ripe (and pretty much black)

1 Tbsp melted coconut oil

For the slaw:

1/2 head of cabbage, chopped roughly

1 red bell pepper, diced

1/2 zucchini, diced

1/2 cucumber, diced

1 tomato, diced

1 avocado, chopped

1 handful fresh cilantro, chopped

1 mango, chopped

1.5 cups cooked pinto beans (or 1 can)

1/2 cup salsa verde, as spicy as you like

2 Tbsp white whine vinegar

1 Tbsp grapeseed oil

salt and pepper to tasteFirst, preheat the oven to 400 degrees. Slice the plantains…remember, the thinner you slice them, the crispier they’ll be. I like mine slightly chewy, so they weren’t super thinly sliced. Pour melted coconut oil over slices and spread onto large baking sheet. Bake for about 25-30 min, flip plantains, and bake another 10 minutes. They should be golden brown or slightly darker. Soooooo delicious. To make the slaw, chop the veggies! I’ve started growing cilantro in my apartment, and it’s been so nice just  to walk over and grab what I need. Who knew indoor spices could grow so well? Once all the slaw fixings are chopped, add beans, salsa, oil, vinegar, and salt and pepper and toss. Serve with plantains and enjoy! 🙂