Receta Black Bean and Platain Burritos
I sort of hid the plantains with my body as I chopped them up on the cutting board, hoping my husband wouldn’t be put off by the false assumption that the night’s dinner included bananas. As I shoveled them into the fry pan, however, he caught me and asked for a “piece of that potato before I cooked it.” I had to admit that these were not potatoes, perhaps his favorite vegetable, but instead plantains.
We both put on a brave face and forged ahead towards dinner.
After each of our first bites, we looked up and found one another in complete surprise: this is really good! I suggest serving this burritos with a savory spicy side dish to balance out the natural sweetness from the plantains.
One Year Ago: I was on vacation!
- Two Years Ago: Hungarian Beet Salad
- Black bean and plantain burritos
- Whole wheat tortillas wrapped with plantains and black beans
- Ingredients
- 1 tsp olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 15 oz (450 mL) black beans, rinsed and drained
- two ripe plantains, peeled and diced
- 1/4 cup parsley or cilantro, chopped
- 1/2 tsp salt
- 1-2 tsp hot sauce, such as tobasco or sriracha
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground chili powder
- 1 avocado, sliced
- shredded cheese
- 6 whole wheat tortillas, fajita sized
Instructions
Heat olive oil over medium heat in a medium frying pan.
Add onion and saute 3-4 minutes, until soft.
Add minced garlic and cook 1-2 minutes.
Add black beans, diced plantains, cumin, coriander, and chili powder.
Cook 3-4 minutes or until plantains begin to soften.
Fold in chopped herbs and lime juice.
Heat tortillas in microwave or stovetop until soft and pliable.
Divide bean and plantain mixture amongst tortillas and top with avocado chunks and shredded cheese.
Preparation time: 5 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 4