Caribbean cooking is influenced by the climate; tropical fruits, sugarcane and spices grow there in abundance. In this Caribbean-inspired menu, fried plantains and black beans come together.

The mangoes and sweet potatoes add some bright inspiration. There’s spice from pepper and smoke from cumin.  Bayleaf, garlic and onions add such a nice aroma, these combination should be in everything. Overall… it’s a health win.  It’s Vegan and so delicious.


  • 1 tbsp coconut oil
  • 3 ripe plantains, peeled and cut into wedges
  • 1 cubanelle pepper or poblano
  • 1 (15-ounce) can black beans, drained
  • 1 mango peeled and cubed
  • 1 sweet potato, peeled and cubed
  • 1 small onion diced
  • 3 cloves garlic minced
  • 1 tsp cinnamon
  • salt, pper to taste
  • 1 bayleaf
  • 1 tsp ground cumin


  1. Heat a a large skillet and add coconut oil. Add plantain and fry on both sides until golden brown and crispy. Arrange on a plate and set aside.

  2. Saute onions, garlic in coconut oil and add the sweet potatoes, when potatoes are almost tender and a little crispy, add mangoes and black beans, salt, pepper and all the spices. Combine well and cook for about 10 minutes. When done, pile on top of the plantains. Enjoy!