Black Bean, Rice, And Plantain Burritos |
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Credit: Eddie Garza
| 1 | cup | rice, cooked | ||
spray oil | ||||
| ¼ | cup | white onion, diced small | ||
| 1 | jalapeño, seeded and diced small | |||
| 1 | large | ripe plantain, peeled and sliced | ||
| 1 | teaspoon | ground cumin | ||
| 1 | teaspoon | dried oregano | ||
| 2 | cloves | garlic, minced | ||
| 1 | 15oz | canned black beans, drained and rinsed | ||
| ¼ | teaspoon | salt | ||
| ¼ | teaspoon | black pepper, freshly ground | ||
| ¾ | Arroz Rojo | |||
| 2 | 12" | flour tortillas | ||
| ¾ | cup | vegan white cheese, shredded | ||
| 1 | avocado, peeled and sliced | |||
| 3 | tablespoons | cilantro, chopped |
Lightly spray a skillet with oil over medium heat. Sauté white onion, jalapeño, and ripe plantain for 8 minutes.
Stir in ground cumin and dried oregano. Add to sauté garlic and canned black beans until the beans are warm (3 mins). Sprinkle with salt and pepper.
Stir the Arroz Rojo and heat through.
Heat the tortillas in a pan, microwave, or grill until they are pliable.
Spoon about half the beans, some rice and Arroz Rojo filling into the center of each tortilla. Top with half the vegan white cheese, avocado, and cilantro.
Fold up the bottom half of the tortilla to meet the top half. Hold the bottom edge down and drag it toward you, pulling the filling into the center. Leave the bottom edge folded over the filling.