Spicy Black Bean Dip with Baked Plantain Scoops

Ingredients

• 2 cans Black beans, canned, rinsed and drained
• 1 tbsp Olive oil
• 0.5 medium Onion, chopped
• 1 Jalapeño, seeded and minced
• 2 cloves Garlic, minced
• 1 tsp Cumin
• 0.5 tsp Chili powder
• 2 tbsp Lime juice
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 2 Green plantains

Instructions

1. 1Preheat your oven to 375°F (190°C).
2. 2Peel the 2 green plantains. Cut them into 1-inch thick slices. In a bowl, toss the plantain slices with a little of the 1 tbsp olive oil, the 0.5 tsp salt, and the 0.25 tsp black pepper. Arrange the seasoned plantain slices in a single layer on a baking sheet. Bake for 20-25 minutes, or until the plantain slices are softened. Once softened, carefully use a small spoon to scoop out the center of each slice, creating a small bowl-like shape. Set the baked plantain scoops aside.
3. 3Heat the remaining 1 tbsp olive oil in a 10-inch skillet over medium heat. Add the 0.5 medium onion and 1 jalapeño. Cook, stirring occasionally, for about 5 minutes, until the onion and jalapeño are softened.
4. 4Add the 2 cloves garlic, 1 tsp cumin, and 0.5 tsp chili powder to the skillet. Cook for 1 minute more, stirring constantly, until the garlic is fragrant.
5. 5Add the 2 cans black beans (rinsed and drained), 2 tbsp lime juice, 0.5 tsp salt, and 0.25 tsp black pepper to the skillet. Cook for 5 minutes, stirring occasionally, allowing the flavors to meld.
6. 6Carefully transfer the black bean mixture from the skillet to a food processor. Blend until the mixture is smooth. If the mixture is too thick, you can add a teaspoon of water at a time until it reaches your desired consistency.
7. 7Serve the spicy black bean dip warm with the prepared baked plantain scoops.

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