Tostones Burrito Bowl

30m

2 cups
water
1 box
spanish rice
1/2 cup
Mexican cheese, shredded
4-oz
green chilies
4 to 6 oz
sour cream
2 Tbsp
cilantro, chopped
1
lime, juiced
1 pinch
salt
28 oz
cuban black beans, defrosted
1 1/2 cups
vegetable oil
2
green plantains, 1-inch thick slices
1/2 tsp
adobo seasoning
1 cup
slaw mix, divided
1
avocado, sliced and divided

Since the fried plantains are not good the next day, and most likely they will have been gobbled up already. Try sautéing some ground beef up and roll everything up into a wrap for lunch the next day or make nachos!

  1. In a medium-sized skillet, over high heat, add water and bring to a boil. Add rice and the seasoning packet to the water, stir, cover, reduce heat to medium and simmer for about 15-20 minutes, until the water is absorbed and the rice is tender. Fluff with a fork, and sprinkle cheese on top. Cover to allow the cheese to melt and set to the side until needed.

  2. While the rice is cooking, in a blender add chiles, sour cream, cilantro, lime juice, and a pinch of salt. Blend for about 1 minute, until all ingredients are combined and smooth. Reserve to the side to garnish the fried plantains.

  3. Scoop black beans into a microwave safe bowl, and heat for about 1-2 minutes, until warm. Reserve to the side until needed.

  4. With the peel still intact, thickly slice plantains crosswise into about 1-inch thick pieces. Remove the green peel and place the slices into a medium-sized skillet.

  5. Add oil to the skillet until the oil reaches halfway up the plantain slices. Turn the heat to high until the oil reaches 325ºF. Plantains will begin to sizzle, and little bubbles will form around the edges of the plantains. Fry for about 1 to 1 1/2 minutes on each side, until the slices are golden brown. 6.Turn the heat off, and remove the plantains with a slotted spoon onto a baking sheet. Use a large wooden spoon to flatten each slice, by laying the spoon over each slice, and pressing down slightly until the plantain smashes into 1/2 the original thickness.

  6. Turn the heat to high, and using the slotted spoon to return each plantain back to the hot oil. Plantains again will sizzle and bubble. Fry each side for another 30 seconds, until evenly golden brown.

  7. Remove onto a paper towel covered plate to drain excess oil (pro-tip:these are best eaten warm and fresh out of the pan so move quickly to assemble the burrito bowls). Immediately dust with adobo seasoning.

  8. In each bowl add an even amount of rice, beans, slaw, avocado, and fried plantains. Drizzle plantains with crema sauce as desired.

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