Plantain Wraps With Tangy Black Bean Spread

Ingredients

• 1 (15 ounce) can black beans, rinsed and drained

• 2 tablespoons fresh lemon juice
• 1 1/2 tablespoons ketchup
• 2 teaspoons wheat-free tamari or soy sauce
• 1/2 teaspoon ground cumin
• 1/8 teaspoon cayenne pepper (to taste)
• salt & freshly ground black pepper
• 2 ripe plantains
• 2 tablespoons canola oil
• 4 gluten-free wraps or tortillas
• salsa, for serving

Directions

1. 1

   In a food processor, combine black beans, lemon juice, ketchup, tamari (or soy sauce), cumin, and cayenne pepper; puree until smooth, season with salt and additional cayenne, if needed.

2. 2

   Peel plantains and cut in half crosswise and quarter lengthwise, so you have 16 pieces total.

3. 3

   Heat oil in a large skillet over medium heat.

4. 4

   Cook plantains until golden, about 5 minutes per side; drain on paper toweling and season with salt and pepper.

5. 5

   To assemble, heat tortillas or wraps in a dry skillet for a few seconds, slather with black bean spread, top with 4 plantain pieces and roll up like a burrito, tucking in the ends.

6. 6

   Serve with salsa for dipping.