Plantain Wraps With Tangy Black Bean Spread

[kirra]

Plantain Wraps With Tangy Black Bean Spread
Jennifer McCann, "Vegan Lunch Box"

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 dark yellow skins 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

Preparation:

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. Serves 4

Nutritional Info:
Per serving: 397 calories
9 g protein
71 g carbohydrates
8 g fat, 1 g saturated fat
0 mg cholesterol
579 mg sodium
8 g dietary fiber
16 g sugar.