Ingredients
1canblack beans
1½garlic clove
2tbsptahini
½tspsalt
½lemon,juiced
2plantains
cooking oil
pinchsalt
4flour tortillas
4handfulbaby spinach leaves
2tomatoes
½sweet white onion
½jalapeno pepper
1garlic clove
2tspvinegar
¼tspsugar
½tspsalt
Preparation
Stir the tomatoes, onion, jalapeno pepper, garlic, vinegar, sugar, and salt together until well combined.
Put the beans, garlic, tahini, salt, and lemon juice in the food processor. Process for 1 minute or until smooth. Set aside.
Pour 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 for until golden brown, on each side. Turn off the stove and transfer the plantains to a plate and sprinkle a pinch of salt on them.
Use the rubber spatula to spread black bean hummus on the tortillas
Each wrap gets a handful of spinach, ⅓ or ¼ of the fried plantains, and lots of salsa. Roll them up.
Serve and enjoy!
