Dinner Ideas Guide

Achiote Plantain and Yucca Bowl

No review

American, Latin
lunch

A vibrant and hearty bowl featuring crispy achiote plantains and tender yucca, served with seasoned black beans and fresh cilantro for a deliciously satisfying meal.

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Ingredients

2 ripe plantains, peeled and sliced
1 cup yucca, peeled and cut into chunks
1 can black beans, drained and rinsed
2 tablespoons achiote paste
1 tablespoon olive oil
1/2 cup fresh cilantro, chopped
Salt and pepper to taste
Lime wedges for serving

Instructions

In a pot, bring water to a boil and add the yucca. Cook for about 15-20 minutes until tender. Drain and set aside.
In a skillet over medium heat, add olive oil. Once hot, add the sliced plantains and cook for about 3-4 minutes on each side until golden and crispy.
In a separate pot, heat the black beans over medium heat. Stir in the achiote paste and cook for about 5 minutes until well combined and heated through.
Once the yucca is cooked, chop it into bite-sized pieces and season with salt and pepper.
To assemble, place the achiote black beans at the bottom of a bowl, top with the crispy plantains, and add the yucca. Garnish with fresh cilantro.
Serve with lime wedges on the side for an extra zing!

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