Dairy-Free Cuban Breakfast Hash with Plantain

Ingredients

• 2 each Ripe Plantains
• 1 can Black Beans
• 1 each Red Bell Pepper
• 1 each Green Bell Pepper
• 1/2 each Onion
• 4 cloves Garlic
• 2 tablespoons Olive Oil
• 1 teaspoon Ground Cumin
• 1/2 teaspoon Smoked Paprika
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 4 servings Vegan Eggs (e.g., Just Egg)
• 1 each Avocado
• 2 tablespoons Cilantro

Instructions

1. 1Peel the 2 ripe plantains and cut them into 1/2-inch cubes. Cut the 1 red bell pepper and the 1 green bell pepper into 1/2-inch pieces. Cut the 1/2 onion into 1/2-inch pieces. Mince the 4 cloves of garlic. Drain and rinse the 1 can of black beans. Slice the 1 avocado. Chop the 2 tablespoons of cilantro.
2. 2Heat the 2 tablespoons of olive oil in a large 12-inch skillet over medium heat, which is 350°F (175°C). Add the 2 ripe plantains, cut into 1/2-inch cubes, to the skillet and cook for 8 to 10 minutes, stirring occasionally, until they are golden brown and slightly caramelized on all sides.
3. 3Add the 1 red bell pepper (cut into 1/2-inch pieces), the 1 green bell pepper (cut into 1/2-inch pieces), and the 1/2 onion (cut into 1/2-inch pieces) to the skillet with the plantains. Continue to cook for about 5 minutes, stirring occasionally, until the vegetables have softened.
4. 4Stir in the 4 cloves of minced garlic, 1 teaspoon of ground cumin, 1/2 teaspoon of smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Cook for 1 minute, stirring constantly, until the garlic becomes fragrant.
5. 5Add the 1 can of drained and rinsed black beans to the skillet. Stir all the ingredients together and cook for 3 to 5 minutes, until the black beans are heated through.
6. 6While the hash is finishing, heat a separate 8-inch non-stick skillet over medium heat, which is 350°F (175°C). Pour one serving of the 4 servings of vegan eggs into the hot skillet and cook for 2 to 4 minutes, until the edges are set and the center is firm. Carefully remove the cooked vegan egg and repeat this process for the remaining 3 servings of vegan eggs.
7. 7Divide the plantain and black bean hash evenly among 4 bowls. Top each bowl with one cooked vegan egg, 1/4 of the 1 sliced avocado, and a sprinkle of the 2 tablespoons of chopped cilantro.

Substitutions

Related Guides