Ingredients
1 plantain
3 small radishes
1 avocado
1 box black beans
1 red onion
1/2 cup feta cheese
4 tortillas
1 lime
1 tsp. cumin
1/4 oz cilantro
1 tsp. honey
4 tbsp. olive oil
salt and pepper
Directions
1. Preheat oven to 400 degrees. Peel plantain and slice into 1/2 inch rounds. Drain and rinse black beans, reserving 1/4 cup liquid. Thinly slice radishes, onion, and avocado. Half lime and cut one half into wedges.
2. In a small bowl, toss 1/4 onions with the juice from half of the lime.
3. Heat a drizzle of oil in a large pan over medium heat. Add remaining onion and cook, tossing, until softened (4-5 minutes). Add beans and cumin and stir until warm, 1-2 minutes. Remove from heat. Mash with a potato masher or fork until creamy, adding reserved bead liquid as needed to reduce stiffness. Season with salt and pepper.
4. Place tortillas on a baking sheet. Toast until golden brown, about 4-6 minutes.
5. Remove bean mixture from pan and cover to keep warm. Wipe out pan, then heat a thin layer of oil over medium-high heat. Add plantain and cook until soft and browned, 3-4 minutes per side. Remove from pan, then drizzle with 1 tsp. honey. Season with salt and pepper.
6. Top tortillas with bean mixture, plantain, avocado, pickled onion, radishes, and a few sprigs of cilantro. Sprinkle with feta cheese and squeeze over a bit of lime.
I loved the combination of the sweetness from the honey roasted plantains and the savory taste of the bean mixture and pickled onions. The only change I would make was I did not feel like it was necessary to mash the beans! Overall this was my favorite of the 3 meals I received.
Enjoy!
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