Caramelized Plantain and Zesty Black Bean Bowls

1. Quick-Pickle the Onions

1. In a small non-metallic bowl, mix the thinly sliced red onion with the juice of 1 lime, the sugar, and a pinch of salt.
2. Toss thoroughly and set aside to pickle at room temperature, tossing occasionally so the slices turn bright magenta and tender.

2. Caramelize the Plantains

1. Peel the plantains and slice them on a slight diagonal into 1 cm thick coins.
2. Heat 2 tablespoons of neutral cooking oil in a wide frying pan over medium heat.
3. Add the plantain slices in a single layer and fry for 3 to 4 minutes per side, until deeply golden brown and caramelized with crisp edges. Transfer to a plate and sprinkle with a tiny pinch of salt.

3. Warm the Spiced Black Beans

1. In the same pan, add the remaining 1 tablespoon of oil over medium-low heat.
2. Add the rinsed black beans, ground cumin, smoked paprika, cayenne pepper (if using), and 1/2 teaspoon of salt.
3. Cook for 3 to 4 minutes, stirring gently to coat the beans in the fragrant spices until heated through. For a richer texture, lightly mash a few spoonfuls of the beans against the bottom of the pan with the back of your spoon.

4. Assemble and Serve

1. Divide the warm spiced black beans between two wide serving bowls.
2. Arrange the caramelized plantains and sliced avocado neatly alongside the beans.
3. Top with a generous mound of the bright pickled red onions and a drizzle of the tangy pickling juices.
4. Serve immediately with fresh lime wedges for squeezing over the top.