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Vegan Plantain Burrito Bowl with Cilantro Lime Rice, Cuban Black Beans, Crispy Plantains, and Fresh Mango Salsa. Lime Wedge and Jalapeño Garnish.

Vegan Plantain Burrito Bowl with Mango Salsa

  • Author: Emily
  • Total Time: 35 minutes
  • Yield: about 4 servings 1x


Vegan Plantain Burrito Bowls with Cilantro Lime Rice, Quick Cuban Black Beans, Fresh Mango Salsa, and Pan-Fried Plantains are the perfect meatless meal to add to your meal plan! 



For Cilantro Lime Rice:

  • 1 cup white rice, rinsed
  • 2 cups water
  • Juice of 1 lime (about 2 Tbsp.)
  • ¼ cup finely minced fresh cilantro
  • Salt and pepper, to taste

For Pan Fried Plantains (Tostones):

  • 12 medium yellow plantains, peeled and sliced into ½” thick slices
  • 2 Tbsp. avocado oil or coconut oil
  • Salt

For Fresh Mango Salsa:

  • 2 cups diced mango (about 3 yellow or 2 red mangos)
  • ¼ cup diced red bell pepper
  • ¼ cup minced red onion
  • ¼ cup minced fresh cilantro
  • 12 Tbsp. minced jalapeno*
  • Juice of 1 lime (about 2 Tbsp.)
  • Salt and pepper

For Quick Cuban Black Beans:

  • 2 cans Sprouts Black Beans, drained but not rinsed (I like no salt added)
  • 1 tsp. Sprouts chili powder
  • ½ tsp. Sprouts cumin
  • Salt and pepper, to taste


Start the Cilantro Lime Rice:

  1. Add rice, water, and a pinch of salt to a medium saucepan.
  2. Cover and bring to a simmer over medium-high heat. Simmer for 4-5 minutes, then reduce heat to LOW and allow rice to steam for an additional 10-15 minutes, or until all the liquid is absorbed and the rice is tender.
  3. When the rice is cooked, remove lid and stir in lime juice, cilantro, and salt and pepper, to taste. Gently fluff with a fork to combine.
  4. Taste and add additional salt, pepper, lime juice, or cilantro as needed.

Meanwhile, Start Plantains:

  1. Slice your plantains into ½” slices.
  2. Heat avocado or coconut oil in a medium skillet over medium heat.
  3. Working in batches so as not to overcrowd the pan, add sliced plantains to the pan and cook 3-4 minutes per side, or until golden. Transfer to a plate and repeat with remaining plantains until they’re all cooked.
  4. When all the plantains have been cooked, flatten the plantains. To flatten, place the cooked slices between sheets of parchment paper and press down on them with the bottom of a glass, or the back of a spoon.
  5. Return flattened plantains to your skillet and cook an additional 2-3 minutes per side. Season generously with salt, to taste.

While the Plantains are Cooking, Make Your Mango Salsa:

  1. Combine diced mango with bell pepper, red onion, minced cilantro, 1 Tbsp. jalapeno, and the juice of 1 lime. Add salt and pepper.
  2. Stir to combine.
  3. Taste for seasoning, adding additional jalapeno, lime juice, salt or pepper, to taste. Set aside.

For Quick Cuban Style Black Beans:

  1. In a small saucepan, heat 2 cans (drained, but not rinsed) of black beans with chili powder and tsp. cumin until the beans are warm. Keep on low heat until ready to serve.

To assemble burrito bowls:

  1. Layer cilantro lime rice, Cuban-style black beans, mango salsa, and cooked plantains.
  2. Add additional toppings as desired (such as guacamole, avocado, or tomatillo ranch).


*Some Like it Hot (and Some Don’t!) – The amount of heat above (about 1 Tbsp) is great for mild salsa lovers. Jalapeños vary in spiciness, so it’s always a good idea to start small and add more as you go. If possible, wear gloves or protect your hands while handling jalapeños as their oils can be irritating to skin, nose, and eyes. To add more spiciness, add more jalapeño, or 1/4 tsp chipotle chile powder to spice things up even more! If you like it super-duper mild, you can try skipping the jalapeño and just sprinkling on a bit of chili powder or cumin over your mango salsa (start with 1/8 tsp and add from there, to taste.)

Tricks for Plantains – I buy my plantains green and let them ripen to the yellow stage on the counter. It only takes a day or two, but then I don’t have to worry about them going brown before I get to them. It’s easy to keep an eye on them this way! (I actually do the same thing with avocados–works like a charm!)

High Heat Oil & My Favorite Pan for Getting Perfectly Golden Plantains – I like to cook my plantains in a cast iron pan. They get the most even golden color on cast iron. You can choose avocado (more neutral in taste) or coconut oil (which will add some sweetness), which both hold up well under high heat.

Other Goodies to Add to These Bowls – These are terrific as written, with cilantro lime rice, quick Cuban black beans, mango salsa, and crispy plantains. I also love adding a drizzle of tomatillo ranch and some sliced avocado (who’s surprised?) or some fresh guacamole to top them off!

PS – Not Vegan? You might like to add some beef carnitas or sweet pork to your burrito bowls.

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: stovetop
  • Cuisine: Tex-Mex, Cuban

Keywords: cuban black beans, mango salsa, cilantro lime rice, burrito bowls, plantains, fried plantains, tostones, vegan burrito bowl, gluten free burrito bowl, cuban burrito bowl, beans and rice