Ingredients
- 4 plantains
- 500g beef
- 400g Chopped Tomatoes
- 380g black beans in water
- 1/2 tsp cinnamon 1tsp Paprika 1tsp chilli flakes
- 1 onion
Method
- Using a mandolin or sharp knife slice the 4 plantain lengthways into long thin strips. (Cut off ends first to make it easier to peel)
- Spray or brush plantain with cooking oil (I used coconut oil) and bake on non-stick parchment paper for 5-8 minutes on each side at 180C
- Meanwhile cook onions in 1tsp oil and add the red pepper. Cook until onions are transparent and add the garlic, spices, crushed stock cubes, vinegar and soy sauce.
- Add beef and cook until browned then add the beans and chopped tomato. Simmer for 10-15 minutes until liquid has reduced.
- In a rectangular pie dish layer the plantain followed by beef mixture, repeat and finish with a top layer of plantain.
- Using a fork whip 3 eggs and pour this over the lasagne followed by parmasean.
- Bake for 15-20 minutes at 180C
- Top with coriander and serve.
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