Here is my version - some of the measurements are a bit vague, but it is to adjust to taste.
- 2 cups dried black beans, soaked overnight
- salsa -to taste I'd say 1/4-1/2 cup. Sadly I ran out so I was closer to the 1/4 cup, but a bit more would have been nice.
- 1 teaspoon dried oregano
- 1 teaspoon cumin
- 1 teaspoon sea salt
- 1 ancho chile
- 2-3 ripe (yellow to black) plantains
- 2-4 Tablespoons olive oil or coconut oil
- tortillas -10-12 depending on the size. If large burrito size, maybe only 6-8. I used some homemade corn, and some flour ones from the store.
- queso fresco, crumbled
- Place the black beans, ancho chile, and 6 cups of water in a large pot. Bring to a boil. Reduce heat, cover and simmer for 1-2 hours or until the beans are cooked. (For me, it took only about 1 hour.) (I also have to mention here that I took the skin off of the ancho as it cooked - not sure if it is necessary, but it kind of peels right off once it is hot.)
- Add oregano, cumin, and salt and continue simmering and stirring occasionally until the water is mostly gone.
- Meanwhile, slice the plantains and fry until golden in 1-2 Tablespoons of oil per batch.
- When the water is mostly gone int he beans, add the salsa. Heat through mashing until desired consistency. (For me this was pretty mashed because typically my youngest won't eat beans if he can tell they are beans, but it ok with them if they are mashed.)
- Serve beans topped with a couple slices of plantain, sprinkled with queso fresco and wrapped in a tortilla. YUM!
The tortilla pictured here is a corn one. I've found a corn tortilla at the store that is like the best of both worlds - soft and pliable like flour, but tastes like corn. It ran in my mind that they used vital wheat gluten in it, so I tried out these by making the recipe on the masa harina package but adding a Tablespoon of vital wheat gluten and a bit of olive oil. The result was fine, but still needing work. Hopefully one day I'll get a version I love and post about it. :)