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Black Bean and Plantain Burritos – vegetarian recipe
Stav Kogan

Black Bean and Plantain Burritos

These incredible burritos are packed with the perfect balance of savory, sweet, and spicy. We're talking smoky ancho chili-spiced black beans, sweet caramelized plantains, and a salty sprinkle of crumbly queso fresco. It's a flavor combination that tastes truly authentic and is g
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 burrito
Calories: 650
Ingredients Method Nutrition

Ingredients
  

  • 2 tablespoons (30 ml / 1 fl oz) vegetable oil
  • 2 (15.25-ounce) / 2 (432 g / 15.2 oz) cans black beans, drained and rinsed
  • 1/4 cup (60 ml) salsa
  • 1 teaspoon (5 ml / 0.2 fl oz) dried oregano
  • 1 teaspoon (5 ml / 0.2 fl oz) ground cumin
  • 1 teaspoon (5 ml / 0.2 fl oz) ancho chili powder
  • 1 yellow plantain, peeled
  • 2 (9-inch) / 2 (23 cm) whole wheat tortillas
  • 4 tablespoons (30 g / 1.06 oz) queso fresco, crumbled
  • Snipped fresh cilantro for garnish
  • For sweeter plantains, use one that is mostly yellow with black spots. For a more starchy, potato-like texture, use a greener plantain.
  • If you can't find queso fresco, feta or a mild goat cheese make excellent substitutes, offering a similar salty, crumbly texture.
  • No potato masher? The back of a sturdy wooden spoon or a fork works perfectly for mashing the black beans directly in the skillet.
  • Boost the veggie content by sautéing 1/2 cup (480 ml) of diced onions and a bell pepper in the skillet before adding the beans.

Method
 

  1. Make the Refried Beans: Heat vegetable oil in a large skillet over medium heat.
  2. Add the drained and rinsed black beans. As they cook, stir and mash them with the back of a spoon or a potato masher to create a chunky, refried texture.
  3. Stir in the salsa, dried oregano, ground cumin, and ancho chili powder.
  4. Continue cooking and mashing for about 5 minutes until heated through and fragrant.
  5. Set aside.
  6. Pan-Fry the Plantains: While the beans cook, prepare the plantain.
  7. Peel and slice it in half lengthwise, then cut each half into quarters. Lightly coat a nonstick skillet with cooking spray and heat over medium-high heat. Pan-fry the plantain pieces for 2-3 minutes per side, until beautifully browned and caramelized.
  8. Assemble the Burritos: Remove the plantains from the skillet and warm the tortillas in the same pan for about 30 seconds per side until soft and pliable. Lay a warm tortilla on a plate. Spoon half of the bean mixture onto one side, top with 2 pieces of fried plantain, and sprinkle with 2 tablespoons (30 ml / 1 fl oz) of queso fresco and fresh cilantro.
  9. Fold into a burrito and repeat with the remaining .
  10. Serve immediately.

Nutrition

Calories: 650kcalCarbohydrates: 95gProtein: 25gFat: 22g

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