Brady Evans finds herself slightly surprised with her own flavor combination skills.
Text And Photo By Brady Evans
I found myself being extremely defensive of this meal before my husband or I even took a bite. Maybe it was because I wanted to like this combination so badly or maybe it was because I was creating this recipe on the fly as a I cooked.
I sort of hid the plantains with my body as I chopped them up on the cutting board, hoping my husband wouldn’t be put off by the false assumption that the night’s dinner included bananas. As I shoveled them into the fry pan, however, he caught me and asked for a “piece of that potato before I cooked it.” I had to admit that these were not potatoes, perhaps his favorite vegetable, but instead plantains.
We both put on a brave face and forged ahead towards dinner.
After each of our first bites, we looked up and found one another in complete surprise: this is really good! I suggest serving this burritos with a savory spicy side dish to balance out the natural sweetness from the plantains.
- 1 tsp olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 15 oz (450 mL) black beans, rinsed and drained
- two ripe plantains, peeled and diced
- ¼ cup parsley or cilantro, chopped
- ½ tsp salt
- 1-2 tsp hot sauce, such as tobasco or sriracha
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground chili powder
- 1 avocado, sliced
- shredded cheese
- 6 whole wheat tortillas, fajita sized
- Heat olive oil over medium heat in a medium frying pan.
- Add onion and saute 3-4 minutes, until soft.
- Add minced garlic and cook 1-2 minutes.
- Add black beans, diced plantains, cumin, coriander, and chili powder.
- Cook 3-4 minutes or until plantains begin to soften.
- Fold in chopped herbs and lime juice.
- Heat tortillas in microwave or stovetop until soft and pliable.
- Divide bean and plantain mixture amongst tortillas and top with avocado chunks and shredded cheese.