Black Bean-and-Plantain Burritos

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Mari Kermit-Canfield lives in Bloomington, Ind., where she loves to cook up veggie meals. We went bananas for her Caribbean fusion burritos. Top each burrito with a dollop of store-bought mango salsa, or try Mari's own recipe, which can be found at vegetariantimes.com/spicymangosalsa.

  • burritoServings

Ingredients

  • 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)
  • 11/2 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

Preparation

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.

Nutrition Information

  • Serving Size: Makes 8 Burritos
  • Calories: 256
  • Carbohydrate Content: 39 g
  • Cholesterol Content: 15 mg
  • Fat Content: 8 g
  • Fiber Content: 6 g
  • Protein Content: 9 g
  • Saturated Fat Content: 3 g
  • Sodium Content: 507 mg
  • Sugar Content: 7 g