Chop the ends off your plantain. Slice the skin lengthwise and peel the skin off the plantain. Slice the plantain lengthwise and chop it in four quarters. Set aside.

Place a large skillet over medium heat and add in the half tablespoon of olive oil.

Once the oil heats, add in the plantain pieces and season with salt and pepper.

Let cook for 2 minutes and then flip over, cooking for about another 2 minutes or until plantains are browned on both sides. Set aside on a paper-towel lined plate.

Place a large skillet over medium-low heat and add in the other half tablespoon of olive oil.

Once the oil heats, add in the garlic, cook for 30 seconds and then add in the chopped onion and chopped peppers. Cook for 2 minutes or until the vegetables soften.

Add in the tomatoes, smoked paprika and stir. Cook until the sauce reduces, about 10 minutes. Once the sauce is almost done reducing, add in the cilantro and olives and stir to combine.

Add in the zucchini noodles, beans and cook for about 2 minutes or until zucchini softens, tossing frequently.

Place the noodles in a bowl and topped with plantains.