2 yellow plantains
1 can black beans, drained and rinsed
1 Roma tomato, finely chopped\
1/2 yellow onion, finely chopped
2 mini sweet bell peppers, chopped
1 garlic clove, minced
1 Tbsp oregano powder
2 Tbsp water
feta cheese, optional
lime juice, optional
When looking for ripe plantains, look for yellow skin ones with brown spots.
Preheat oven to 350F.
Using a sharp knife, cut a slit down the length of the plantain just enough so that you can peel the skin off. Once peeled cut them in half. Brush them with some olive oil and take to the oven for about 35-40 minutes.
Chop yellow onion, mini sweet bell peppers and tomatoes.
Place a pan on medium-high heat and add a small amount of olive oil. Once hot, add the chopped onion, mini sweet bell peppers and minced garlic, and sauté for a few minutes (until onion is translucent).
Add the rinsed and drained black beans to the pan and combine with the sautéed vegetables. Add the water and the oregano and let it cook for about 3-4 minutes.
Once the plantains are out of the oven, let them cool down a little bit and then proceed to cut them in the middle so that you can stuffed the black beans inside.
Once cut, stuff the plantains with the black beans. Top them off with Roma tomato, feta cheese and lime juice.