Light bandeja paisa with beans, rice, egg and avocado

Ingredients

For 1 serving

• Lean ground beef80 g
• Cooked red kidney beans100 g
• White rice40 g
• Eggs1
• Plantain70 g
• Avocado40 g
• Onion40 g
• Tomatoes80 g
• Cumin1 pinch
• Extra virgin olive oil6 g
• Saltto taste

Contains: eggs,

Method

1. Heat a conventional oven to 200 °C. Peel the plantain, slice it into roughly 1 cm rounds, coat with a little of the oil and bake on a lined tray for 20 minutes, turning halfway, until golden. Meanwhile boil the rice in salted water for the time on the packet and drain.
2. Chop the onion and dice the tomatoes. Heat a little more oil in a frying pan over medium heat and fry them for 5 minutes with a pinch of salt, until soft: this is the hogao.
3. Put half the hogao in a small pan with the drained kidney beans, the cumin and a splash of water and cook over low heat for 10 minutes, until creamy.
4. In the pan with the rest of the hogao brown the beef mince over medium-high heat for 6–8 minutes, breaking it up, until browned and dry; salt it.
5. With the remaining oil fry the egg over medium heat for 3–4 minutes, until the white is set. Arrange the plate with the rice, beans, meat, egg, plantain and sliced avocado.