Line a large roasting pan or baking sheet with parchment paper and set aside.
Meanwhile, add 1 tablespoon of coconut oil to the frying pan and melt on medium heat.
Once melted, now add the garlic and onions and sautee until translucent. Then add the chopped bell peppers and cook until they are softened.
Season the sauteed ingredients with the parsley, oregano, black pepper, cumin and salt to taste.
Pour the whole can of black beans into the frying pan and then combine and stir everything together
Reduce the heat and simmer with the lid for 5 minutes and once cooked set aside
While the black beans simmer prepare the plantains by removing their outer skin with a knife
Make a lengthways cut down the length of the plantain, all the while being mindful of NOT cutting too deep and scoop out the inside so the plantain now resembles a canoe. Repeat this step with each plantain until complete.
Place the plantains on a baking tray and coat each one with some oil
Bake them in the oven for 25-30 until evenly brown
Remove the plantains from the oven and allow them to cool down
Spoon the black beans mixture into the canoas (canoes) and top with vegan cheese.
Place the canoas under the grill on medium and melt the cheese or simply allow the cheese to melt naturally prior to serving