Credit: Eddie Garza
white onion, diced small
jalapeño, seeded and diced small
ripe plantain, peeled and sliced
canned black beans, drained and rinsed
black pepper, freshly ground
vegan white cheese, shredded
avocado, peeled and sliced
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.