Cuban Style Pepper Jack Grilled Cheese with Grilled Plantains and Black Bean Spread

Cuban Style Pepper Jack Grilled Cheese with Grilled Plantains and Black Bean Spread

Servings: Serves 2-4

Heart Smart Lactose Intolerant Vegan Allergen Friendly Dairy Free Vegetarian
Recipe Directions
Nutrition 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