Plantain Wraps With Tangy Black Bean Spread

This recipe uses ripe plantains. Their skin is dark yellow and black in spots. The black bean spread can be made a day in advance and you will have extra which can be used as a dip for veggies or tortilla chips. The plantains can also be prepared the day before, just assemble the wrap the day it will be eaten. Adapted from Jennifer McCann, author of "Vegan Lunch Box."

• Ready In: 32 mins
• Serves: 4

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained
• 2  tablespoons fresh lemon juice
• 1 1⁄2 tablespoons ketchup
• 2  teaspoons  wheat-free tamari or 2  teaspoons soy sauce
• 1⁄2 teaspoon ground cumin
• 1⁄8 teaspoon cayenne pepper (to taste)
•  salt & freshly ground black pepper
• 2  ripe plantains
• 2  tablespoons canola oil
• 4  gluten-free  wraps or 4  tortillas
•  salsa, for serving

Directions

1. In a food processor, combine black beans, lemon juice, ketchup, tamari (or soy sauce), cumin, and cayenne pepper; puree until smooth, season with salt and additional cayenne, if needed.
2. Peel plantains and cut in half crosswise and quarter lengthwise, so you have 16 pieces total.
3. Heat oil in a large skillet over medium heat.
4. Cook plantains until golden, about 5 minutes per side; drain on paper toweling and season with salt and pepper.
5. To assemble, heat tortillas or wraps in a dry skillet for a few seconds, slather with black bean spread, top with 4 plantain pieces and roll up like a burrito, tucking in the ends.
6. Serve with salsa for dipping.