Black Bean, Rice, And Plantain Burritos



Eddie Garza
 
Eddie Garza
SERVES 2PREP 15mCOOK 30m

Credit: Eddie Garza

1cup

rice, cooked

spray oil

¼cup

white onion, diced small

1

jalapeño, seeded and diced small

1large

ripe plantain, peeled and sliced

1teaspoon

ground cumin

1teaspoon

dried oregano

2cloves

garlic, minced

115oz

canned black beans, drained and rinsed

¼teaspoon

salt

¼teaspoon

black pepper, freshly ground

¾

Arroz Rojo

212"

flour tortillas

¾cup

vegan white cheese, shredded

1

avocado, peeled and sliced

3tablespoons

cilantro, chopped

  1. Lightly spray a skillet with oil over medium heat. Sauté white onion, jalapeño, and ripe plantain for 8 minutes.

  2. 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.


  3. Stir the Arroz Rojo and heat through.

  4. Heat the tortillas in a pan, microwave, or grill until they are pliable.

  5. 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.

  6. 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.