Ingredients
1 can black beans
1 1/2 clove garlic
2 tbsp. tahini (Find this sesame paste with international foods or peanut butter in the grocery store.)
1/2 tsp. salt
Juice of half a lemon
2 plantains
Cooking oil
pinch salt
3 or 4 flour tortillas (I like whole wheat.)
4 handful baby spinach leaves
2 tomatoes
1/2 sweet white onion
1/2 jalapeño pepper
1 clove garlic
2 tsp. vinegar
1/4 tsp. sugar
1/2 tsp. salt
Preparation
Step 1For the salsa: Stir all of the ingredients together until well combined. Wash your hands with soap and warm water after handling hot peppers.Step 2Put the beans, garlic, tahini, salt, and lemon juice in the food processor. Process for 1 minute or until smooth. You’ve made black bean hummus!Step 3Pour enough cooking oil into the skillet to coat the bottom and heat on medium until the oil shimmers. Use the metal spatula to add the plantain slices to the pan. They should be in a single layer and not touching each other. Fry the plantains for 2 to 3 minutes on each side, until golden brown. Turn off the stove and transfer the plantains to a plate and sprinkle a pinch of salt on them.Step 4Use the rubber spatula to spread black bean hummus on the tortillas. Don’t worry if it looks skimpy—this stuff is filling. Each wrap gets a handful of spinach, one third or one forth of the fried plantains (depending on how many wraps you’re making), and lots of salsa. Roll ‘em up and chow down.
