Yield: 12 portions
Green plantains – 6
Black beans – cooked 5 cups
Oil for frying – as needed
Avocados – roughly chopped 2
Serrano chiles – diced 4
Shallot – minced 1
Fresh cilantro – chopped 2 Tbsp.
Fresh lime juice – 1 1/2 Tbsp.
Salt – to taste
Habanero – salsa optional
Crème fra ˆche garnish
Cumin – freshly ground garnish
Preparation:-
🧰 Free Hotel Tools & Workspaces
Access practical hotel calculators, operational tools and shared workspaces for housekeeping, maintenance, front office and everyday hotel operations. Free to use with no installation required.
Explore Free Tools →
- Peel plantains. Slice into 3/4-inch pieces, about 12 pieces per banana.
- Deep-fry plantain pieces until just tender, about 3 minutes. Drain well. Transfer fried bananas to flat surface. Smash with heavy pan or rolling pin (may work best between wax paper or plastic wrap). Reserve.
- Puree black beans. Add water or cooking liquid as necessary to achieve desired consistency. Remove to mixing bowl. Fold in avocado, chiles, shallot, cilantro and lime juice. Reserve.
- Per order: Deep-fry 6 pieces of plantain until crisp, about 1 minute. Season with salt. Arrange with 1/2 cup bean mixture. Garnish with salsa, crème fra ˆche and cumin.