Vegana Recipe

Prepare aromatics

Heat 1 tablespoon olive oil in a medium skillet over medium heat until shimmering. Add the finely chopped onion and sauté, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to let it brown.

Season and simmer

Add the cooked black beans to the skillet along with ground cumin, smoked paprika, salt, and black pepper. Stir to combine and cook 2–3 minutes to warm the beans through and bloom the spices.

Mash and finish

Using the back of a spoon or a potato masher, lightly mash about one-third of the beans in the pan to create a mix of whole and slightly mashed beans for texture. Stir in the lime juice and chopped cilantro (if using). Taste and adjust seasoning. Keep warm on the lowest heat while you prepare the plantains and avocado.

Prepare plantains: Peel the ripe plantains by cutting off the ends, slicing lengthwise through the peel, and removing it. Slice each plantain on the bias into 1/3–1/2 inch (8–12 mm) diagonal coins for a larger surface area and nicer presentation.

Fry plantains: In a large nonstick or stainless steel skillet, heat 3 tablespoons neutral oil over medium heat until shimmering but not smoking. Add plantain slices in a single layer (work in batches if needed) and fry until golden brown on the first side, 2–3 minutes. Flip and fry the second side until deeply golden and tender, another 2–3 minutes. Adjust heat as needed to avoid burning. Transfer cooked plantains to a paper towel–lined plate and immediately sprinkle with 1/4 teaspoon salt.

Alternative (baked): Preheat oven to 425°F (220°C). Toss plantain slices with 1 tablespoon oil, spread in a single layer on a parchment-lined sheet, and roast 12–15 minutes, flipping once, until caramelized and tender. Sprinkle with salt.

Prepare the avocado: Halve the avocado, remove the pit, and slice or dice to your preference. Toss the pieces gently with a squeeze of lime juice (from the halved lime) and 1/4 teaspoon salt to keep them bright and seasoned.

Assemble: On plates or a serving platter, arrange a bed of microgreens or baby arugula if using. Spoon warm seasoned black beans over the greens or directly on the plate. Layer or arrange the fried plantain slices alongside or slightly overlapping the beans. Top with sliced/diced avocado, a sprinkle of crumbled queso fresco or vegan crumb (if using), and an extra squeeze of lime. Add hot sauce or salsa to taste.

Serve: Serve immediately while plantains are warm. Provide lime wedges on the side for extra brightness. Leftovers: store beans and plantains separately in airtight containers in the refrigerator for up to 3 days; add fresh avocado at serving.