Place the onion, capsicum, parsley, coriander, garlic and water into a blender. Cover and puree until smooth. Pour mixture into a bowl; cover and refrigerate until ready to use.
Heat a large frypan over medium-high heat and stir in the beef mince. Cook and stir until the beef is crumbly, evenly browned and no longer pink. Stir in 2 tablespoons the vegetable puree into the beef then season with seasoning salt, pepper and adobo. Drain and discard any excess grease; set aside.
Preheat an oven to 180 degrees C.
Heat a frypan over medium heat. Arrange the plantains in the frypan and pan fry until golden and softened, 3 to 5 minutes. Remove from heat. Layer half of the plantains in a deep baking dish, making sure to cover the entire bottom of the dish. Pour 4 beaten eggs over the plantains then spread the beef on top. Layer the green beans over the beef, then arrange the remaining plantains on top. Pour 4 more beaten eggs evenly over the plantains. Sprinkle the top with adobo seasoning.
Bake in the preheated oven until the eggs are firm, 30 to 45 minutes.