Plantain Wraps With Tangy Black Bean Spread
- Ready In:
- 32mins
- Ingredients:
- 11
- 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
- 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.
- Peel plantains and cut in half crosswise and quarter lengthwise, so you have 16 pieces total.
- Heat oil in a large skillet over medium heat.
- Cook plantains until golden, about 5 minutes per side; drain on paper toweling and season with salt and pepper.
- 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.
- Serve with salsa for dipping.
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RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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