Plantain empanadas with mango and sweetcorn salsa and arroz verde

Name: Plantain empanadas with mango and sweetcorn salsa and arroz verde
Yield: Serve 4
Ingredients: 2 tablespoons vegetable oil; 1 mango, stoned and cut into 1 cm dice; salt and freshly ground black pepper; 300 g black beans; vegetable oil for cooking; 200 g long-grain white rice; 200 g tinned sweetcorn, drained; 3 yellow-black mottled plantains (about 900 g); 3 garlic cloves, crushed; 2 firm but ripe tomatoes, cut into 1 cm dice; 1 onion, chopped; 1 garlic clove, crushed; 120 ml sour cream (optional); juice of 2 limes; 425 ml good vegetable stock; 100 g fresh coriander leaves; 1 teaspoon ground cumin; 1 small onion, finely chopped; 1 green chilli, deseeded and quartered; 2 tablespoons honey; 25 g chopped fresh coriander; 2 tablespoons maple syrup; 110 g plain flour; 1 tablespoon white wine vinegar; 125 g feta cheese, crumbled; fresh coriander leaves to garnish; 1 green pepper, deseeded and finely chopped; 1 shallot, chopped; 1 green chilli, deseeded and finely chopped; 2 garlic cloves, crushed

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

It is vitally important that the plantains are just ripe (yellow with black mottling), as overripe black plantains are too starchy to wrap the beans.

Ingredients

3 yellow-black mottled plantains (about 900 g)
300 g black beans

Main course
Vegetarian

Method

Preheat the oven to 220°C/425°F/gas mark 7. Using a small knife, cut a slit through the peel of each plantain from top to bottom along the inner curve, then place in a baking tin. Bake in the oven for