Name: Plantain and Black Bean Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 Avocado Avocado Hot Sauce; 1 Handful Cilantro Avocado Hot Sauce; 2 Habaneros Avocado Hot Sauce; 1 Lime (Juiced) Avocado Hot Sauce; 3/4 Cup Red Vinegar (give or take) Avocado Hot Sauce; Salt Avocado Hot Sauce; Olive Oil Avocado Hot Sauce; 2 Brownish-yellow Plantains Plantain Mixture; 1/2 Small Onion Diced Plantain Mixture; 1 Carrot Diced Plantain Mixture; 1 Tomato Diced Plantain Mixture; 2 Cloves Garlic Minced Plantain Mixture; 1 Teaspoon Cumin Plantain Mixture; 1 Teaspoon Chile Powder Plantain Mixture; 1/2 Bottle of beer Drink the other half Plantain Mixture; Splash Worcestershire Sauce Plantain Mixture; 1 Can Black beans Rinsed Plantain Mixture

Because I work at a burrito shop that has great tacos, I don’t usually make them at home. The craving came up the other day though for plantain tacos so I whipped some up! They were much different than what we have at work so I was happy that I had made them. I highly recommend these as a filling vegetarian dinner and something new to eat next week!

A quick avocado hot sauce comes together in the blender.

I like to put it into a squeeze bottle to make it easy to apply to the tacos.

Nice yellowish brown plantains are the best for this dish.

Brown the plantains on high heat.

When the are nice and brown, the onion and carrot goes into the pan.

Tomato, cumin, black bean, and some beer to finish it off.

After it simmers the sauce is reduced.

Tasty tacos and a bit of that hot sauce.

Top with some fresh radish.

So tasty, so filling, and nice and spicy.

To make the avocado sauce, put an avocado into the blender with a handful of cilantro, a couple habaneros (I took the seeds out this time), lime juice, red vinegar, salt, and some olive oil. Then just blend until smooth adding more liquid if needed.

To make the plantains, chop two brownish yellow plantains into half moon rounds. Chop half a small onion and an equal amount of carrot. Chop up a tomato very small. Mince 2 cloves of garlic Cook the plantain on high heat in plenty of oil to brown. Add the onion and carrot and cook 2 minutes. Add the garlic along with a teaspoon of cumin and chile powder. Cook 2 minutes. Add the tomato and cook 2 minutes. Lower heat. Add about half a beer, and a splash of worcestershire sauce. Let simmer 15 minutes to reduce before serving.

Ingredients

1 Avocado
1 Handful Cilantro
2 Habaneros
1 Lime (Juiced)
3/4 Cup Red Vinegar (give or take)
Salt
Olive Oil
2 Brownish-yellow Plantains
1/2 Small Onion Diced
1 Carrot Diced
1 Tomato Diced
2 Cloves Garlic Minced
1 Teaspoon Cumin
1 Teaspoon Chile Powder
1/2 Bottle of beer Drink the other half
Splash Worcestershire Sauce
1 Can Black beans Rinsed

For: 3 People

Preparation: 15 min
Cooking: 20 min
Ready in: 35 min

Instructions

To make the avocado sauce, put the avocado into the blender with a handful of cilantro, a couple habaneros (I took the seeds out this time), lime juice, red vinegar, salt, and some olive oil. Then just blend until smooth adding more liquid if needed.
To make the plantains, chop two brownish yellow plantains into half moon rounds. Chop half a small onion and an equal amount of carrot. Chop up a tomato very small. Mince 2 cloves of garlic Cook the plantain on high heat in plenty of oil to brown. Add the onion and carrot and cook 2 minutes. Add the garlic along with a teaspoon of cumin and chile powder. Cook 2 minutes. Add the tomato and cook 2 minutes. Lower heat. Add the black beans. Add about half a beer, and a splash of worcestershire sauce. Let simmer 15 minutes to reduce before serving.

Notes