2 plantains - semi ripe
1 medium sized red onion
1/2 tbsp Mexican oregano
1/2 tsp cumin
2 cups of pinto beans
2 cups of Chopped Tomatoes
1 tsp of coconut oil
1/2 tbsp of crushed garlic
salt and pepper to taste
Cut up the plantains and onions to bite sized pieces.
Heat up the coconut oil in a frying pan, add the onions and garlic and saute for a couple of minutes.
Add the plantains and stir it all up for a few minutes.
Add the tomatoes, pinto beans and spices.
Cook it all up for a few minutes. This dish cooks very very quickly.
Add salt and pepper to taste.