This meal was something my brother and I threw together. We started with the two plantains that were slowly growing overripe on the counter, which inspired a Mexican theme, and then we combined a bunch of things that seemed to go with that theme. Simple, but successful.
For the plantain chips: Preheat oven to 400 degrees, and line a baking sheet with parchment paper. Slice the plantain into discs, and coat with honey and spices (I used a homemade spice rub that I made years ago, and usually use as a rub before barbecuing meat). Bake for 20 minutes, flipping halfway through.
For the salad: Prepare rice according to package directions. Heat up a can of black beans (including the liquid) until gloopy. On top of chopped spinach, heap caramelized onions, TJ’s corn salsa, TJ’s tomatillo salsa, rice, and beans.
APPLES AND BANANANAS 