Plantains are interesting because they look like bananas and taste like potatoes. We've made stuff with them before and we like them. Plantains are cool. So this recipe sounded fun, plus we love Mexican food so it really just all worked. I highly recommend getting a good mango salsa (we got a pineapple-mango-chipotle salsa) because it just adds an extra level of yumminess. I used Goya adobo seasoning and Frank's Red Hot sauce and it all worked out nicely. We also used a big flour tortilla instead of two small corn tortillas. We would make this again.
Black Bean-and-Plantain Burritos
Vegetarian Times, January 2009
1 Tbs. olive oil
1/2 red onion, diced
1 clove garlic, minced (1 tsp.)
2 very ripe plantains, peeled and diced
1 14-oz. can organic black beans, rinsed and drained
1/4 cup finely chopped cilantro
1 green onion, finely chopped
2 Tbs. ground cumin
1 Tbs. hot sauce (habanero or cayenne is best)
1 1/2 tsp. adobo seasoning, such as Goya
1 tsp. ground coriander
1/2 tsp. ground black pepper
8 corn tortillas
1 cup grated Cheddar cheese
Prepared mango salsa, optional
1. Heat oil in large saucepan over medium-high heat. Add red onion and garlic, and sauté until browned. Stir in plantains, and cook 5 minutes.
2. Add black beans, cilantro, green onion, cumin, hot sauce, adobo seasoning, coriander, and pepper; cook 5 more minutes.
3. Spoon filling into warmed corn tortillas; top with cheese and mango salsa, if desired; roll up; and serve.
Yield: 8 servings (Lauren's Note: No way! This is barely 4 servings.)