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.