Recipe by COOKGIRl
Another copycat recipe from a local restaurant. Fact: we stole the recipe. The name of this Cuban-inspired burrito was changed to protect the innocent.
Top Review by nethope
So I used what I had for this recipe, which means I used cooked hamburger instead of rice, and a yellow onion instead of a red onion. Since I don't like my dinners sweet, I left anything remotely sweet out of my bbq sauce. I do think that bbq sauce is a big contributor to making this tasty, and if I want to make dinner with plantains again (and, since I don't like sweet dinners, that's not likely), this is the one! If you like sweetish dinners with plantain, you'll probably love this. Since I don't like sweet dinners, I thought it was ok not great. Off to make plantain cookies with that last plantain ...
- 1 cup sweet potato, diced and cooked
- 1 cup very ripe plantain, thinly sliced
- 2 cups short-grain brown rice, cooked, to room temperature
- 2 cups whole black beans, cooked, to room temperature
- 1 medium red onion, peeled and diced
- 3⁄4 cup spicy barbecue sauce (homemade is best, try Finger Lickin Good BBQ Sauce)
- 6 (10 inch) wheat flour tortillas
- olive oil, for frying
Directions See How It's Made
- NOTE: All measurements given are estimated.
- In skillet, heat olive oil over medium heat and cook the sweet potatoes until golden on all sides, about 8-10 minutes. Remove from pan and drain on paper towel.
- In same pan, cook the plantains on both sides until golden. Drain on paper towel.
- Divide remaining ingredients among the tortillas.
- Roll up the burrito by first rolling only 1/4 of the way, stop, fold in sides, then roll the rest of the way up.
- Serve seam side down.
- Raise your fist, shout "Hail, Burrito"! and take a big bite.