What You Need
1 can (15 oz) black beans
1 tsp chili powder
1 tsp garlic powder
1 tsp ground cumin
1/2 tsp sea salt
¼ cup water
1 large ripe plantain, peeled and sliced
1 Tbsp avocado oil
8 corn tortillas
8 cherry tomatoes, halved
1/2 avocado, thinly sliced
2 radishes, very thinly sliced
½ cup Spicy Chipotle Cashew Cheesy Sauce
6 sprigs cilantro, roughly chopped
1/2 lime, cut into wedges
In a small bowl mix chili powder, garlic powder, ground cumin, and sea salt together to make taco seasoning. Add black beans and HALF taco seasoning to small saucepan. Stir in water and bring to a boil over high heat. Reduce medium-low and cover saucepan. Simmer beans for 5 minutes. Remove lid and simmer for 10-12 minutes more until mixture has thickened. Let beans cool slightly then partially mash them with a fork.
Meanwhile, in a medium sauté pan or nonstick skillet, heat avocado oil over medium-high heat. Toss plantains with remaining taco seasoning. Add to skillet. Cook plantains for 2-3 minutes. Gently turn and cook on remaining side for 2-3 more minutes until plantains are caramelized. Set plantains aside on a separate plate to cool and carefully wipe out pan.
Warm tortillas by placing a few at a time in previously used medium sauté pan or nonstick skillet over medium heat for 30-60 seconds per side until warmed. Remove from heat. Evenly divide black beans and plantains among warmed tortillas. Top each taco with cherry tomato halves, avocado slices, radish slices, Spicy Chipotle Cashew Cheesy Sauce, and chopped cilantro, dividing each ingredient evenly among tacos. Serve with lime wedges. Enjoy!
Yield: 4 servings (2 tacos each)