Baked ripe plantain with black beans and avocado

Ingredients

For 1 serving

• Plantain0.5
• Cooked black beans80 g
• Avocado0.3
• Salsa40 g
• Sunflower oil1 teaspoon
• Saltto taste

Method

1. Preheat the oven to 200 °C (conventional) and line a baking tray with baking paper.
2. Peel the plantain (it should be ripe, with almost black skin), cut it into diagonal slices about 1 cm thick, lay them on the tray and brush them with the sunflower oil.
3. Bake for 20 minutes, turning the slices halfway, until soft and caramelised at the edges.
4. Towards the end rinse and drain the black beans and warm them in a small pan over medium heat with a pinch of salt and a spoonful of water for 3–4 minutes, partly mashing them with a fork, until hot and creamy.
5. Halve the avocado, remove the stone, peel and slice it.
6. Plate the plantain, beans, sliced avocado and Mexican salsa together.