Red Beans and Rice Casserole with Plantains Recipe - Forks Over Knives

Ingredients

• 1 9- to 10-oz. green plantain or 6 oz. Yukon Gold potatoes
• 1¼ cups salsa verde
• 2 15-oz. cans no-salt-added red beans, rinsed and drained (3 cups)
• 1½ cups low-sodium vegetable broth
• 1 14.5-oz. can no-salt-added diced tomatoes
• 1 cup dried long grain brown rice
• ¾ cup chopped onion
• 4 cloves garlic, minced
• 1 teaspoon smoked paprika
• ½ teaspoon sea salt
• ½ teaspoon ground cumin
• 1 medium avocado, peeled and sliced
• ½ cup chopped fresh cilantro (optional)
• Lime wedges