Vegan black bean burritos with plantains

5 from 2 votes

Vegan black bean burritos with plantains

These savory and sweet burritos are filled with black beans, fried plantains, guacamole, and rice. It's an easy weeknight meal that feels like an indulgence.

Prep Time7 mins

Cook Time25 mins

Total Time32 mins

Course: Entree

Cuisine: Mexican, Vegan

Keyword: handhelds, kid friendly

Servings: people

Calories: 507kcal

Author: Cadry Nelson

Ingredients

For the black bean mixture

1 teaspoon organic canola oil
1 - 2 cloves garlic minced
½ cup roughly chopped onions
1 can (15 ounce) black beans drained and rinsed (1 ½ cups)
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon ancho chili powder
Pinch salt
2 Tablespoons water

For the fried plantains

1 to 2 Tablespoons organic canola oil or other neutral, high heat oil
2 ripe plantains peeled and sliced in ½ inch pieces

For the burritos

4 tortillas
1 cup cooked Basmati brown rice
1 batch guacamole

Instructions

To make the black bean mixture

Bring a skillet to a medium heat with oil. Sauté garlic and onions in oil a few minutes, until fragrant and translucent.
Add black beans, paprika, cumin, ancho chili powder, salt, and water to skillet. Cook for 5 or 10 minutes more until the beans have warmed, the liquid has reduced, and the spices have fully combined. (If the skillet gets too dry, add another splash of water.)
Remove from heat and set aside.

To make fried plantains

Bring a separate non-stick skillet to a medium high heat with organic canola oil. (Put a shallow layer of oil into the skillet. The amount will vary, depending upon the size of your skillet.)
Test the oil to see if it is hot enough by putting in one plantain slice. If bubbles immediately form around it, you know it's hot enough.
Put the plantain slices into the skillet, being careful not to overcrowd. (If necessary, work in batches.) Fry the plantains on one side until they are nice and brown, then flip them. Brown on the other side for a few minutes.
Lower heat and continue cooking for several minutes more until the plantains have fully softened. (Flip again if the plantains start to burn.)
Once they are fully browned and softened, move the plantains to a separate plate.

To make the burritos

Warm each tortilla in a dry skillet over a medium heat.
Move tortillas to a separate plate. Fill each tortilla with a scoop of brown rice, black beans, guacamole, and plantains. Fold in the sides and roll into a burrito. Serve right away.

Notes

If you've never fried plantains from scratch, check out this handy sweet fried plantains guide for useful pictures.

For the rice, you can either make it from scratch, or reheat frozen brown rice in the microwave. I buy organic frozen rice in packages from Trader Joe's, which comes 3 to a pack. It's a convenient timesaver.

For the tortillas, you'll need standard-sized ones, not the extra large burrito-sized tortillas.

You may have more guacamole than is needed for the burritos themselves. But all the more reason to grab some tortilla chips and scoop up the rest!

Nutrition