One of the biggest reasons that I love to travel is trying and being inspired by new foods. My inspiration comes from Puerto Rico for these so I definitely wanted plantains to be in them. I’ve been sitting on this recipe idea for a while because all the stores near me haven’t had plantains available for a few weeks, hopefully you have better luck finding some than I did!
These burritos are:
Plantain, black bean, and rice filling.
To assemble burritos, first warm your tortillas, spread on guacamole…
Add a hearty helping of plantain & black bean mixture…
top with shredded lettuce and diced tomatoes, roll into a burrito and devour.
1 cup Brown Rice
2 Tbsp Olive oil
1 Plantain, chopped
1/2 White onion, chopped
2 Cloves garlic, minced
1/2 Tsp Chili powder
1 Tsp Ground Cumin
1/2 Tsp Sea Salt
1/4 Tsp black pepper
3 Tbsp Chimichurri
1/2 Cup Salsa (I use one that is a medium heat)
1/4 Cup vegetable broth
Guacamole (quick & simple guacamole or store bought)
6-8 Large Tortillas
For rice, in medium sized pot, boil in 6 cups water. Boil rice for 30 minutes, drain excess water, cover & let steam 10 minutes.
In a skillet over medium-high heat, saute plantain in olive oil for 5 minutes or until slightly softened and golden. Add garlic and onion, saute for another minute or two. Stir in chili powder, cumin, salt, and pepper, lower heat to medium then add chimichurri, salsa and vegetable broth. Cook until liquid is reduced and plantains are softened, stirring occasionally, about 3-5 minutes. Stir in rice and beans, once combined and rice has soaked up the liquids remove from heat.
To assemble burritos, first warm your tortillas, spread on guacamole, add a hearty helping of plantain and black bean mixture, top with shredded lettuce and diced tomatoes, roll into a burrito and devour.
Or skip out on the tortillas and make a layered burrito bowl.