Cuban Style Pepper Jack Grilled Cheese with Grilled Plantains and Black Bean Spread
Servings: Serves 2-4
INGREDIENTS
INSTRUCTIONS
NUTRITIONS INFORMATION
INGREDIENTS
- 2 teaspoons neutral tasting oil, for cooking
- 1 overripe plantain, cut into ½ inch thick rounds
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- ¼ teaspoon finely ground black pepper
- 2 teaspoons brown rice syrup
- 2-3 tablespoons black bean spread
- 2-3 teaspoons vegan mayonnaise
- 3 slices GO Veggie! Dairy Free Pepper Jack Sliced Cheese
- 4 large slices organic white or whole wheat bread
- 1-2 teaspoons vegan buttery spread, for cooking
INSTRUCTIONS
- Heat a sauté pan over medium heat. Add oil and plantain rounds. Sprinkle with garlic powder, sea salt, pepper and drizzle with brown rice syrup. Cook about 3-5 minutes per side, until golden and soft in middle. Remove from heat.
- Spread 2 slices of bread with black bean spread and spread other 2 slices with vegan mayonnaise. Top the black bean spread with plantains and 1 ½ slices GO Veggie! Dairy Free Pepper Jack Sliced Cheese. Top with the 2 slices of bread with vegan mayonnaise to enclose.
- Heat a flat pan or griddle over medium heat and add buttery spread. Add sandwiches to pan and grill for about 3 minutes per side, or until golden and cheese is melted.
- Top with additional grilled plantains if desired.
Recipe by © Spork Foods, 2015
NUTRITIONS INFORMATION
