1 orange bell pepper, quartered then sliced thinly
1 can black beans, well rinsed
1 cup corn
1 mango, peeled and chopped
1 jalapeño, sliced thinly (seeds removed for less heat)
1 clove garlic, minced
1 tablespoon cold-pressed olive oil
½ teaspoon cumin
¼ teaspoon chili
¼ teaspoon oregano
¼ teaspoon paprika
Boats
4 plantains
2 yams
2 sweet potatoes
Topping
1 lime, quartered
2 tablespoons fresh cilantro, chopped finely
DIRECTIONS:
Preheat oven to 400°. Slice the plantains, yams and sweet potatoes in half and place cut side down on parchment paper lined baking sheets then bake for 45 minutes.
When there are 15 minutes left heat the oil in a large wok over the stove on medium high heat. Add in the cumin, chili, oregano, paprika and garlic and sautée for 2 minutes, until the garlic is browned and fragrant. Add in the onion, tomatoes, bell pepper and jalapeño and continue to sautée for another 5 minutes. Add in the black beans, corn and mango and sautée for a final 3-4 minutes.
Flip the boats cut side up, the skins can be peeled from the plantains once they are cool enough to handle. Keep the skin on the yams and sweet potatoes because they are edible and full of nutrients. Spoon the fajita mixture over top then sprinkle the cilantro on and serve with lime wedges to freshly squeeze before eating.
Recipe by Love from the Land at https://www.lovefromtheland.com/black-bean-mango-fajita-plantain-yam-boats/