• Course: Main Course
• Features: Kid-Friendly, Gluten-Free

Ingredients:

• 15 ounces canned black beans, rinsed and drained
• 2 tablespoons freshly squeezed lemon juice
• 1 1/2 tablespoons ketchup
• 2 teaspoons wheat-free tamari
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper, or more to taste
• Salt
• 2 ripe plantains (look for plantains with skins that are dark yellow with black patches)
• 2 tablespoons canola oil
• Freshly ground black pepper
• 4 10-inch-round gluten-free wraps or tortillas
• Homemade or store-bought salsa, for serving

Directions:

To make the bean spread, combine the beans, lemon juice, ketchup, tamari, cumin and cayenne pepper in the bowl of a food processor; puree until smooth, stopping to scrape down the sides as needed. Taste and season with salt; adjust the cayenne as needed. (At this point, the spread can be refrigerated in an airtight container for 1 day.)

Use a sharp knife to peel the plantains. Cut them crosswise in half, then cut each of the four halves lengthwise into quarters (yielding 16 pieces total).

Line a plate with several layers of paper towels.

Heat the oil in a large nonstick or well-seasoned cast-iron skillet over medium heat. Add the plantains, cut sides down, in a single layer; cook for 5 minutes, until the plantains are reddish brown, then turn the pieces over and cook for about 5 minutes. Transfer to the paper-towel-lined plate to drain, then season lightly on both sides with salt and pepper. (At this point, the plantains can be cooled, wrapped and refrigerated for 1 day.)

To assemble, heat a dry skillet over medium-low heat. Heat the wraps one at a time, just enough to make them pliable.

Spread each wrap with black bean spread, then arrange four of the cooked plantain wedges on top. Roll up like a burrito, tucking the ends in as you go. Serve with salsa for dipping.

Recipe Source:

From Jennifer McCann, author of "Vegan Lunch Box" (Da Capo Lifelong, 2009).

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