Vegan Black Bean Burritos With Plantains Food

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 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.

BLACK BEAN-AND-PLANTAIN BURRITOS

Steps:

• 1. Heat oil in large saucepan over medium-high heat. Add red onion and garlic, and sauté until browned. Stir in plantains, and cook 5 minutes. 2. Add black beans, cilantro, green onion, cumin, hot sauce, adobo seasoning, coriander, and pepper; cook 5 more minutes. 3. Spoon filling into warmed corn tortillas; top with cheese and mango salsa, if desired; roll up; and serve.

VEGAN BURRITOS

Steps:

• To make the beans, heat the oil in a pan and fry the garlic for a minute, then stir in the chipotle paste. Tip in the tomatoes, stir and bring to a simmer. Season with salt. Simmer until thick, add the beans and cook briefly (make sure any water gets cooked off), then stir in the coriander.
• If you are using cold cooked rice, then warm it through, stir in the lime juice, red onion and nuts and season well.
• Lay out the tortillas and sprinkle over some spinach, add some avocado slices and some rice, then top with the bean mix. Add a shake of hot sauce, if you like. Roll the bottom up, then fold the sides in to stop the filling falling out as you roll. Wrap tightly in foil, if you like, and cut in half.