Jennifer McCann
Spring puts me in the mood for a fresh, light, colorful, flavorful brunch. This recipe for Plantain Wraps from thedailygreen.com (a division of Good Housekeeping) is just the thing to satisfy that mood. The recipe was created by Jennifer McCann Author of Vegan Lunch Box: Around the World, a book of vegan, allergy friendly recipes.
Plantain Wraps are inspired by Caribbean cooking, which is influenced by the climate where tropical fruits, sugarcane and spices grow in abundance. In this recipe cooked plantains and black beans come together in a wrap sandwich. For this recipe, look for ripe plantains with skins that are dark yellow with black patches.
Plantains are in the banana family but are firmer and lower in sugar than bananas so are used in cooking while regular bananas are usually eaten raw or used in desserts. They are a staple in tropical regions around the world.
Plantain Wraps with Black Bean Spread
4 servings
Ingredients:
2 ripe plantains
2 tablespoons canola oil
Salt and freshly ground black pepper, to taste
4 10-inch round wraps or tortillas
Salsa for serving
(Black Bean Spread recipe below)
Preparation:
1. Use a sharp knife to cut the stems off the plantains and peel the skin off. Cut the plantains in half, then cut each half into quarters lengthwise.
2. Heat the oil in a large nonstick or well-seasoned cast-iron skillet over medium heat. When hot add the plantains in a single layer. Fry until the plantains on one side until the side turns a reddish brown, about 5 minutes. Turn and repeat on all sides.
3. Transfer the fried plantains to a paper towel to drain. Sprinkle with salt and pepper.
4. Heat the wraps or tortillas briefly on both sides in a warm dry skillet to soften them and make them pliable. Spread each wrap with Black Bean Spread, fill with four fried plantain wedges and roll up like a burrito, tucking the ends in as you go.
5. Serve with salsa for dipping.
Nut-free. Contains gluten and wheat (in the wrap) and soy (in the bean spread).
Vegan Black Bean Spread
Servings
4-6
Ingredients
1 (15-ounce) can black beans, rinsed and drained
2 tablespoons freshly squeezed lemon juice
1½ tablespoons ketchup
2 teaspoons Bragg’s Liquid Aminos or low-sodium soy sauce
½ teaspoon ground cumin
⅛ teaspoon cayenne, or to taste
Salt, to taste
Preparation
Blend all the ingredients together in a food processor fitted with the S blade, stopping to scrape down the sides once or twice. Blend until smooth. Taste and season with salt if desired.
Gluten-free, wheat-free, nut-free. Contains soy.
If you liked this recipe, you might enjoy recipes for Avocado Bacon Burritos or Huevos Rancheros or Mango Peach Smoothies…or 47 other delicious dishes. You can find them in Are You Sure That’s Vegan? (Breakfasts). These recipes are all clones of non-vegan classics and have been tested by non-vegans…who loved them. Click the link to Are You Sure That’s Vegan? (Breakfasts) to see the beautiful photos and get some free recipes.
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