Sweet and Spicy Plantain Chips and Tortilla Salad

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.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s