Cilantro Lime Plantain Tacos

Ingredients:

PLANTAINS

• 2 very ripe large plantains*, peeled and cut on an angle into 1/4-inch slices
• 1 organic Stevia packet
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/8 tsp cayenne pepper

BLACK BEANS

• 1 15-ounce can low sodium black beans
• 1/2 tsp ground cumin
• pinch cayenne (or chili powder)

TACOS

• 8-10 yellow or white corn tortillas or taco shells

FOR SERVING optional

• 1 jalapeño, seeds removed and sliced
• Fresh cilantro, chopped
• Black olives
• Green onions
• Avocado
• 1/4 red onion, diced
• Hot sauce / salsa
• Lime juice
• Vegan sour cream

Instructions:

1. Add black beans to a small saucepan over medium heat and add spices. Once it reaches a low boil, turn heat to low to keep warm, stirring occasionally.

2. Peel and chop plantains, add to a mixing bowl and toss with spices. Heat large skillet and spray with non stick cooking spray.

3. Once pan is hot, add plantains and spread into a single layer. Sauté on one side for 2-3 minutes, then flip and sauté on the other side for 2-3 minutes more. Turn down heat if browning too quickly. You’re going for a caramelized effect. Set aside.

4. In the meantime, prep desired toppings and warm tortillas by wrapping in a damp cloth or paper towel and warming in the microwave for 20 seconds (or place tortillas directly on an oven rack for 1-2 minutes in a 350 degree F oven).

5. To assemble, top tortillas with black beans, plantains and desired toppings.

6. Best when fresh. Serves 3-4 generously.

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