Fried plantains make a wonderful sandwich or wrap filling when combined with zesty bean spread and spicy salsa. The bean spread also can be used as a dip for baby-cut carrots and tortilla chips.
Make Ahead: The black bean spread and plantains can be made and refrigerated a day in advance; the wraps are best assembled the day they will be eaten. You'll have some black bean spread left over after making these wraps.
Servings: 4
Ingredients
- 15 ounces canned black beans, rinsed and drained
- 2 tablespoons freshly squeezed lemon juice
- 1 1/2 tablespoons ketchup
- 2 teaspoons wheat-free tamari
- 1/2 teaspoon ground cumin
- 1/8 teaspoon cayenne pepper, or more to taste
- Salt
- 2 ripe plantains (look for plantains with skins that are dark yellow with black patches)
- 2 tablespoons canola oil
- Freshly ground black pepper
- 4 10-inch-round gluten-free wraps or tortillas
- Homemade or store-bought salsa, for serving
Directions
To make the bean spread, combine the beans, lemon juice, ketchup, tamari, cumin and cayenne pepper in the bowl of a food processor; puree until smooth, stopping to scrape down the sides as needed. Taste and season with salt; adjust the cayenne as needed. (At this point, the spread can be refrigerated in an airtight container for 1 day.)
Use a sharp knife to peel the plantains. Cut them crosswise in half, then cut each of the four halves lengthwise into quarters (yielding 16 pieces total).
Line a plate with several layers of paper towels.
Heat the oil in a large nonstick or well-seasoned cast-iron skillet over medium heat. Add the plantains, cut sides down, in a single layer; cook for 5 minutes, until the plantains are reddish brown, then turn the pieces over and cook for about 5 minutes. Transfer to the paper-towel-lined plate to drain, then season lightly on both sides with salt and pepper. (At this point, the plantains can be cooled, wrapped and refrigerated for 1 day.)
To assemble, heat a dry skillet over medium-low heat. Heat the wraps one at a time, just enough to make them pliable.
Spread each wrap with black bean spread, then arrange four of the cooked plantain wedges on top. Roll up like a burrito, tucking the ends in as you go. Serve with salsa for dipping.
Recipe Source
From Jennifer McCann, author of "Vegan Lunch Box" (Da Capo Lifelong, 2009).
Tested by Mary Pat Flaherty.
Email questions to the Food Section at food@washpost.com.
