Plantain Wraps

Photo: Jennifer McCann

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Caribbean cooking is influenced by the climate; tropical fruits, sugarcane and spices grow there in abundance. In this Caribbean-inspired menu, 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.

-Jennifer McCann Author of Vegan Lunch Box: Around the World

Servings

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

1 recipe Tangy Black Bean Spread

Salsa for serving

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.

Allergens Information

Nut-free. Contains gluten and wheat (in the wrap) and soy (in the bean spread).

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