Black Bean Plantain Cups with Avocado Mousse

Tasty and nutritious green plantain cups filled with flavorful Cuban Black Beans and Plant-based Taco Filling, and topped with avocado mousse and fresh cilantro. Great as an entree, side dish, or appetizer for weeknight dinners, get-togethers, and parties. 

Happy Cinco de Mayo!!

I’m so excited to share these Black Bean Plantain Cups with Avocado Mousse!

Some time ago, I ordered and enjoyed Sope de Chorizo from Jardin de Fiestas at the Outdoor Kitchen at Epcot’s World Showcase in Orlando, Florida.  These tasty cups were filled with a plant-based ground chorizo, black beans, a creamy avocado topping, and slivers of radish.

It was love at first bite.  Have you ever had one of those experiences?  You know, where your taste buds immediately become enamored with the food you’re eating?  

I literally couldn’t wait to go back and order a second one the next night.  They were delicious and extremely satisfying.

Now I have to admit that I initially didn’t pay too much attention to what the ingredients were. Honestly, I am ecstatic every time I find a delicious plant-based food outside my house; and I admittedly didn’t have very high expectations when it comes to finding vegan food at a theme park.

Needless to say, I was very impressed by the array of plant-based foods served at Epcot, along with Living with the Land boat ride that showcases Disney’s vast greenhouses which grow some of the produce served within their theme parks.

After enjoying two of these Sope de Chorizo, I was inspired to recreate it.  That way, I could enjoy it at home whenever I wanted them.  In my mind, the cups were made with green plantains, Cuban Black Beans, texturized vegetable protein (TVP), and avocado cream.  Easy peasy!!

When I went back to the app to find the correct name of the Sope de Chorizo, as well as the name of the food cart where I found and purchased them, I was shocked to learn that they are comprised of a “Plant-based Ground Chorizo on Fried Corn Dough with Black Beans and Avocado Mousse.”

Fried Corn Dough?  uh-oh.

After doing a little research, I learned that Sope de Chorizo is a traditional Latin American dish that originated in Mexico, and is sometimes called picadita (originally pellizcadas). Sope is traditionally made with masa, a type of corn flour used to make tortillas and tamales, which is then fried and served with ground chorizo, potato, and toppings like salsa, avocado, and queso.   

In my mind’s eye, I had already successfully recreated my version of the Sope de Chorizo I ate and simply didn’t want to mess with it.  I was super excited to try making the cups with green plantains.  It just had to work!! And in this way, since my plantain cups are not fried, they are actually quite nutritious.  They also turn out slightly softer and easier to bite into than the harder chewier version I had at Epcot.  

As it turns out, I actually prefer the cups made with green plantains.  I posted the Green Plantain Cups recipe and how-to instructions here. 

While in Florida, my husband and I enjoyed eating my favorite black beans, which reminded me that I hadn’t shared my Instant Pot Cuban Black Beans recipe.  So I went ahead and posted it here.  

My Instant Pot Cuban Black Beans is an authentic pot of black beans hailing from the Caribbean island of Cuba. Packed with flavor and nutrition, and made simple and fast in a pressure cooker. These beans make a complete protein when served over steamed rice. They also make a great side dish and are fantastic served with plantains. I love that this recipe is made in the Instant Pot – it saves time and still turns out incredible.

And when you combine these Instant Pot Cuban Black Beans with the Plant-based Taco Filling in these tasty Green Plantain Cups and top it with the Avocado Mousse, it’s magic.  Disney-like magic.  By this, I mean the results are simply incredible.  

Which brings me to the next two items needed for these Black Bean Plantain Cups with Avocado Mousse.  You’ll need to make the Plant-based Taco Filling, which takes about ten minutes, start to finish.  This taco filling is a simple and tasty plant-based and vegan taco filling – perfectly seasoned for tacos, taco salad, nachos, enchiladas, breakfast burritos, super nachos, chili, and more.

And the Avocado Mousse can be made in about five minutes.  Not only is it super easy to make, it’s also vegan, plant-based, oil-free, nutritious, and delicious.  It’s also super rich, creamy, and indulgent.  Much like the Plant-based Taco Filling and Green Plantain Cups, this Avocado Mousse is incredibly versatile as well.  So many possibilities, including tacos, taco salad, tostadas, burrito bowls, nachos, chips, and more.  

One important note must be made.  Because the Avocado Mousse is made with avocados, this mousse should be made the day these cups are served.  While it doesn’t oxidize as quickly as fresh avocados or guacamole, the gorgeous vibrant green hue does diminish over time.  

And since I eat with my eyes, I want my colors to look their best when I eat them.  That’s why I highly recommend you wait until you’re ready to make these cups before making this Avocado Mousse. 

To summarize, you’ll need to make four separate recipe components to make these Black Bean Plantain Cups with Avocado Mousse.

• Green Plantain Cups
• Cuban Black Beans
• Plant-based Taco Filling
• Avocado Mousse

The good news is that you can make the first three items – the Green Plantain Cups, Cuban Black Beans, and Plant-based Taco Filling – in advance.  I actually think they’re better when made a day or two before.  Once made, these Black Bean Plantain Cups with Avocado Mousse come together rather quickly. Besides, there’s plenty to enjoy as a second meal – tacos one night and black beans and rice on another. So for the effort of making two meals, this allows you to transform them into three!

Simply bring the plantain cups to room temperature while reheating the black beans and taco filling.  Place the plantain cups on a lined baking sheet and layer the beans and taco filling inside.  Place in a warm oven for five to fifteen minutes, depending on the size.  When you’re ready to serve, spoon a dollop of avocado mousse atop and serve. 

Because these Black Bean Plantain Cups with Avocado Mousse can be made in advance and come together so quickly, they are perfect for a busy weeknight meal or dinner party.  And when made into smaller miniature muffin cups, these Black Bean Plantain Cups with Avocado Mousse make great appetizers and party food.

If using silicon muffin cups, you can leave the plantain cups inside for even easier storing, layering, and reheating.  Simply push up from the bottom to release the cup, place on a serving tray, dollop with the avocado mousse, and serve.

One more note, I have successfully reheated these Black Bean Plantain Cups with Avocado Mousse fully intact.  The cups, beans, taco filling, and mousse all held up well in the microwave and oven.  That being said, I still recommend waiting to top the mousse until just before serving.

I hope you enjoy these Black Bean Plantain Cups with Avocado Mousse as much as I do.  

I would love to see your results! Please leave a comment and rate it down below, tag a picture @pebblesandtoast and #pebblesandtoast on Instagram, Twitter, and Facebook!   Enjoy!!

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Ingredients

• Green Plantain Cups
• Cuban Black Beans
• Plant-based Taco Filling
• Avocado Mousse (recipe follows)

Avocado Mousse

• 1 haas avocado
• ½ cup Non-dairy Yogurt or Vegan Sour Cream
• 2 limes, juiced (2 Tbsp)
• 3 Tbsp cilantro
• 1 tsp garlic powder
• ½ tsp cumin
• ¼ tsp cayenne
• ¼ tsp salt (optional)

Instructions

1. Prepare the Avocado Mousse by blending all of the ingredients in a high-speed blender until smooth and creamy.

1. To make the cups, bring the plantain cups to room temperature while reheating the black beans and taco filling.
2. Place the plantain cups on a lined baking sheet and layer the beans and then the taco filling inside.  Place in a warm oven for five to fifteen minutes, depending on the size of your cups.
3. When you’re ready to serve, spoon a dollop of avocado mousse atop and serve.

Notes

The Green Plantain Cups, Cuban Black Beans, and Plant-based Taco Filling can all be made in advance.  The Black Beans and Taco Filling actually taste better when made the day before.  When these components are made in advance, this dish comes together quickly.

If using silicon muffin cups, you can leave the plantain cups inside for even easier storing, layering, and reheating.  Simply push up from the bottom to release the cup, place on a serving tray, dollop with the avocado mousse, and serve.

One more note, I have successfully reheated these Black Bean Plantain Cups with Avocado Mousse fully intact.  The cups, beans, taco filling, and mousse all held up well in the microwave and oven.  That being said, I still recommend waiting to top the mousse until just before serving.

Inspired by Jardin de Fiestas located at Disney’s Epcot in Florida.