Sweet And Savory Black Bean Plaintain Burritos Food

SWEET POTATO AND BLACK BEAN BURRITOS

Steps:

• Preheat the oven to 425 degrees F.
• Add the sweet potatoes to a baking sheet in an even layer. Drizzle with olive oil and season with salt and pepper. Roast until the potatoes are just tender but still have a bite, 15 to 20 minutes. Set aside.
• Add 2 tablespoons olive oil to a large saute pan and place over medium heat. Add the garlic and onion and saute until translucent, about 5 minutes. Then, add the jalapeno and stir to combine. Add the chili powder, tomato paste and oregano. Stir to combine and cook for an additional 2 minutes to release the flavors of the herbs. Then, add the spinach, beans and tomatoes. Fold gently to combine. Simmer until the spinach is wilted and the liquid has reduced by half, 7 to 10 minutes. Remove from the heat and stir in the queso fresco, lime juice and sweet potatoes. Taste and season as needed.
• Distribute the mixture evenly among the tortillas. Roll the tortillas, garnish with the cilantro and hot sauce and serve immediately. For freezer meal prep, wrap tightly in plastic wrap or parchment paper and store in an airtight container or bag. Freeze for up to 3 months.
• To reheat, place wrapped burrito in the microwave and reheat for 3 minutes, flipping once. Unwrap, garnish with the cilantro and hot sauce, if desired, and serve!

BLACK BEAN AND PLANTAIN BURRITOS

Steps:

• Heat olive oil over medium heat in a medium frying pan.
• Add onion and saute 3-4 minutes, until soft.
• Add minced garlic and cook 1-2 minutes.
• Add black beans, diced plantains, cumin, coriander, and chili powder.
• Cook 3-4 minutes or until plantains begin to soften.
• Fold in chopped herbs and lime juice.
• Heat tortillas in microwave or stovetop until soft and pliable.
• Divide bean and plantain mixture amongst tortillas and top with avocado chunks and shredded cheese.

VEGAN BLACK BEAN BURRITOS WITH PLANTAINS

Steps:

• Bring a skillet to a medium heat with oil. Sauté garlic and onions in oil a few minutes, until fragrant and translucent.
• Add black beans, paprika, cumin, ancho chili powder, salt, and water to skillet. Cook for 5 or 10 minutes more until the beans have warmed, the liquid has reduced, and the spices have fully combined. (If the skillet gets too dry, add another splash of water.) Remove from heat and set aside.
• Bring a separate non-stick skillet to a medium high heat with organic canola oil. (Put a shallow layer of oil into the skillet. The amount will vary, depending upon the size of your skillet.) Test the oil to see if it is hot enough by putting in one plantain slice. If bubbles immediately form around it, you know it's hot enough.
• Put the plantain slices into the skillet, being careful not to overcrowd. (If necessary, work in batches.) Fry the plantains on one side until they are nice and brown, then flip them. Brown on the other side for a few minutes. Lower heat and continue cooking for several minutes more until the plantains have fully softened. (Flip again if the plantains start to burn.)
• Once they are fully browned and softened, move the plantains to a separate plate.
• Warm each tortilla in a dry skillet over a medium heat.
• Move tortillas to a separate plate. Fill each tortilla with a scoop of brown rice, black beans, guacamole, and plantains. Fold in the sides and roll into a burrito. Serve right away.

BLACK BEAN BURRITOS

Steps:

• Put the rice in a medium saucepan with 600ml cold water and a pinch of salt if you like. Bring to the boil, then turn the heat down low, cover and gently simmer for about 20 mins until all the water has been absorbed. Turn off the heat and leave for another 10 mins undisturbed. Stir the rice and add the coriander and lime juice.
• For the black beans, heat the oil in a large frying pan and add the garlic, chipotle, cumin, sugar and vinegar, and cook everything for 1 min. Tip in the beans and tomatoes, give everything a stir and simmer, uncovered, for 20 mins until thickened.
• For the salsa and guacamole, mix the tomatoes with the onion, coriander, lime juice and seasoning. Tip half the salsa into another bowl and mash the avocados into it to make guacamole. Wrap everything up together in warmed wholemeal tortillas topped with natural yogurt, lime juice and grated cheese, if you like.

BLACK BEAN SWEET POTATO BURRITOS

Steps:

• Saute sweet potatoes and onion in large skillet with 1 tablespoon oil just until tender. Add water or apple juice as needed to prevent sticking.
• Add black beans, spices and salt and cook until heated through.
• Divide bean mixture and cheese among tortillas and roll up. Place in 9 x 13 inch baking pan. Lightly spray with olive oil if desired. Cover pan with foil and bake at 350F for 20-25 minutes. Garnish with sour cream, salsa and fresh cilantro or wrap up for a to-go meal.

BLACK BEAN AND PLANTAIN BURRITOS

Steps:

• Heat oil in large saucepan over medium-high heat. Add red onion and garlic, and saute until browned. Stir in plantains, and cook 5 minutes.
• Add black beans, cilantro, green onion, cumin, hot sauce, adobo seasoning, coriander and pepper; cook 5 more minutes.
• Spoon filling into warmed corn tortillas; top with cheese and mango salsa, if desired; roll up; and serve.