Ancho chili powder, plaintain, fresh cilantro, and queso fresco make this burrito feel authentically south of the border. Queso fresco is a slightly salty, crumbly Mexican cheese; look for it in a Hispanic market.
Serves 2
Ingredients
• 2 tablespoons vegetable oil
• 2 (15.25-ounce) cans black beans, drained and rinsed
• 1⁄4 cup salsa
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon ancho chili powder
• 1 yellow plantain, peeled
• 2 (9-inch) whole wheat tortillas
• 4 tablespoons queso fresco, or other white crumbly cheese
• Snipped fresh cilantro for garnish
1. Heat the oil in a large skillet over medium heat and add the beans, stirring and mashing them as they cook. Stir in the salsa and the seasonings and continue cooking and mashing for about 5 minutes more.
2. Split the plantain in half lengthwise and then into quarters. Spray a nonstick skillet with nonstick cooking spray and pan-fry the plantain pieces until they are browned on both sides.
3. Remove the plantain pieces and heat the 2 tortillas in the same skillet, spraying again, as needed. When soft, place the tortillas on serving plates. Heap a portion of the beans on one side of the tortilla, place 2 pieces of plantain on the beans, and sprinkle with 2 tablespoons queso fresco; fold the tortilla into a burrito or taco shape. Repeat with the remaining ingredients.
4. What Are Plantains?
5. If you have not already sampled this banana look-alike — and banana variety — you’ll find that plantains are so versatile that they can be eaten green in savory dishes, or allowed to ripen, even to turn black, and be used as a sweet accent in both sweet and savory fare. Popular in Latino and African countries, the plantain is a pleasing starchy fruit, but note: plantains are not eaten raw.
