Prepare oats as usual and set aside. Heat 1 tablespoon olive oil in a medium skillet over medium heat. Cook plantains for 4-5 minutes until golden and slightly browned, turning once after 2 minutes. Remove from heat. Heat remaining 1 tablespoon olive oil over medium heat and sauté the onion and green pepper 5-7 minutes until onion is translucent and beginning to brown. Add the beans, chicken stock, cumin, salt and pepper, and cook for 5-8 minutes more, until beans are heated. Top oatmeal with black beans and plantains. If desired, garnish with fresh cilantro, sliced avocado and cheese.
Brought to you by Samantha Stephens of OatMeals NY.