Thank you guys so much for your kind words in my last post. I really appreciate all of the wonderful support you lend me. It certainly helps me get through rough spots =)
OMG…. the first time I had plantain it was almost an out of body experience. My head couldn’t comprehend that I had tasted something so different from anything I’ve ever really had before and yet so utterly delicious. I was at one of my favourite restaurants and they had a rice bowl with black beans, salsa and sautéed plantains. It was SO GOOD. I’ve come across them a few times since at various different restaurants, too intimated to try making it myself. Until Di talked about how she made it in a dish. So I asked her how to make it.
She invited me over on a sunny Tuesday afternoon and we spent the afternoon in her San Francisco apartment cooking up a storm. Di and I are hard core foodies. We’re always trying new things and excited to share it with one another. We get together at least once a month to cook for the other or together. She’s helped me out a lot in the past with my delicious creations like my Perfect Raw Crust and my Rockin’ Rice Wraps. We want to get together even more often to combine our foodie know how to bring you awesome recipes =) So starts this first edition of Dining with Di.
If you can’t fresh plantains in your area, fret not as bananas will work perfectly fine. If you are fortunate enough to acquire a plantain, you’ll want to know how to pick it out. Di instructs to find one quite ripe – like when you want to use a ripe banana for banana bread. I’ll post more tips and pictures after the recipe.
Black Bean Plantain Tortillas with Mushroom Gravy (serves 3-4)
Black Bean Plantain Filling
1/2 of an onion, roughly chopped
3 cloves of garlic, minced
1/2 of a pablano pepper, chopped (jalapeno can work as a sub)
2 cups of black beans
1 large plantain (ripe, black spots and soft to the touch)
1 tsp of cumin
1/2 tsp of paprika
1/2 tsp of chili powder
a pinch of cayenne
1/4 cup of water
2 tbsp of chickpea flour
Shiitake Mushroom Gravy
1/4 of an onion, roughly chopped
2 cloves of garlic, minced
2 cups of shiitake mushrooms, roughly chopped
1/4 cup of soy sauce (or coconut aminos)
1/4 cup of water (or veggie broth) x 3
2 tbsp of maple syrup
1 tbsp of chickpea flour
Start with your mushroom gravy. Heat a pot on the stove to medium heat and when warm, add olive oil and add the garlic and onion and sautée. Once you’ve started that, start the plantain black bean filling (instructions below). Once the garlic & onion has softened, add the mushrooms and sautée until they start to release their liquid. Then add the water and soy sauce and maple syrup. As the water cooks off, add another 1/4 cup of water. Do this once more and add the chickpea flour. It should look like a nice, thick gravy at this point.
For the black bean plantain filling, heat a wok on medium heat on the stove. Once warm, add olive oil and the garlic & onion and sautée until soft. While it’s warming, chop your plantain. Peel it, then slice it lengthwise in half, then quarter and chop it up:
Add the black beans with all of the spices and the 1/4 cup of water and chickpea flour and cook until it becomes a thick mixture. Mash it up a bit with a potato masher, but leave it chunky as the texture is good for the wrap.
At this point, Di threw in 4 small, corn tortillas in the oven for a few minutes just to warm them up. She layered them, two to a plate and added the lightly mashed black bean and plantain mixture.
Then she added the mushroom gravy on top:
She also added some homemade cashew cheeze:
And some avocado:
We had salad and roasted potatoes with it.