- Cook Time
- Prep Time
- 2 unripe (green) plantains, peeled and sliced into 1/80inch-thick rounds
- 2 tbsp olive oil or coconut oil, melted
- 1/2 tsp ground black pepper
- 1 tbsp chile powder
- 2 tsp ground cumin
- 1/2 tsp paprika
- 1/4 tsp each dried oregano, garlic powder onion powder ad ground tumeric
- 1 lb ground turker
- 1 tsp arrowroot starch
- 1 15-oz BPA-free can unsalted black beans, drained, rinsed, optional
- 1 cup shredded Monterey Jack cheese, optional
- 4 green onions, thinly sliced
- 1 cup all-natural homemade or jarred salsa
- 1 large avocado, peeled, pitted and chopped
1. Preheat oven to 400F. Line a large rimmed baking sheet with parchment paper.
2. In a large bowl, gently toss together plantains, oil, ¼ tsp salt and pepper. Spread in single layer on prepared sheet. Bake, turning once, until edges are beginning to brown, 15 to 20 minutes. Set aside.
3. Meanwhile, in a small bowl, stir together chile powder, cumin, paprika, oregano, garlic powder, onion powder, turmeric and remaining ¼ tsp salt. Set aside.
4. Heat a large nonstick skillet on medium. Add turkey and cook, breaking up with a spoon, until browned, 6 to 8 minutes. Add chile powder mixture and cook, stirring, for 1 minute. In same small bowl, mix arrowroot with ¾ cup water until smooth; add to skillet and cook, stirring, until sauce is thickened, 2 to 3 minutes.
5. Reduce oven to 350 F. Spoon turkey mixture over plantains. If using, top with beans and cheese. Bake for 10 minutes. Top with onions, salsa and avocado.
- Serving Size: 1/6 of recipe
- Calories: 366
- Carbohydrate Content: 38 g
- Cholesterol Content: 56 mg
- Fat Content: 10 g
- Fiber Content: 7 g
- Protein Content: 17 g
- Sodium Content: 561 mg
- Sugar Content: 5 g
- Monounsaturated Fat Content: 10 g
- Polyunsaturated Fat Content: 4 g