Dairy-Free Cuban Breakfast Sandwich with Black Beans and Plantains

Instructions

1. 1Drain and rinse the 1 can of black beans. Peel the 2 ripe plantains and slice them into 1.27 cm thick rounds.
2. 2Heat 2 tablespoons of olive oil in a large skillet over medium heat (176.7°C / 175°C). Add the sliced plantains and cook for 3-4 minutes per side, until they are golden brown and caramelized. Remove the plantains from the skillet and set them aside on a plate.
3. 3In the same large skillet, add the 1/2 medium onion and 2 cloves garlic. Cook, stirring occasionally, for 3-4 minutes, or until the onion is softened and the garlic is fragrant.
4. 4Add the drained black beans, 1/2 teaspoon cumin, 1/4 teaspoon oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper to the skillet with the onion and garlic. Stir everything together and cook for 5-7 minutes, or until the black beans are heated through and the flavors have melded.
5. 5While the beans are heating, cut the 1 loaf of Cuban bread into 4 equal sections. Slice each section in half horizontally to create a top and bottom piece for each sandwich.
6. 6Spread the black bean mixture evenly onto the bottom half of each of the 4 Cuban bread sections. Arrange the cooked plantains on top of the black bean mixture.
7. 7Add your optional toppings, such as 1 sliced avocado, shredded lettuce, and tomato slices, over the plantains. Place the top half of the Cuban bread onto each sandwich.
8. 8Serve the dairy-free Cuban breakfast sandwiches immediately.

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