Plantain Black Bean Wraps Recipe

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Clarinda Pinto Modified: March 23, 2022
Plantain Black Bean Wraps Recipe

How To Make Plantain Black Bean Wraps

Sweet plantains, spicy jalapeno salsa, and savory beans creates a medley of flavors in this belly-filling black bean wraps meal!

Preparation: 15 minutes
Cooking: 5 minutes
Total: 20 minutes



  • 1canblack beans
  • garlic clove
  • 2tbsptahini
  • ½tspsalt
  • ½lemon,juiced
  • 2plantains
  • cooking oil
  • pinchsalt
  • 4flour tortillas
  • 4handfulbaby spinach leaves

For Salsa:

  • 2tomatoes
  • ½sweet white onion
  • ½jalapeno pepper
  • 1garlic clove
  • 2tspvinegar
  • ¼tspsugar
  • ½tspsalt



  1. Stir the tomatoes, onion, jalapeno pepper, garlic, vinegar, sugar, and salt together until well combined.

Beans and Plantain

  1. Put the beans, garlic, tahini, salt, and lemon juice in the food processor. Process for 1 minute or until smooth. Set aside.

  2. Pour enough cooking oil into the skillet to coat the bottom and heat on medium until the oil shimmers. Use the metal spatula to add the plantain slices to the pan. They should be in a single layer and not touching each other.

  3. Fry the plantains for 2 to 3 minutes for until golden brown, on each side. Turn off the stove and transfer the plantains to a plate and sprinkle a pinch of salt on them.

To Assemble

  1. Use the rubber spatula to spread black bean hummus on the tortillas

  2. Each wrap gets a handful of spinach, ⅓ or ¼ of the fried plantains, and lots of salsa. Roll them up.

  3. Serve and enjoy!


  • Calories: 310.63kcal
  • Fat: 8.89g
  • Saturated Fat: 1.17g
  • Trans Fat: 0.02g
  • Monounsaturated Fat: 4.31g
  • Polyunsaturated Fat: 2.95g
  • Carbohydrates: 52.03g
  • Fiber: 8.56g
  • Sugar: 11.89g
  • Protein: 9.31g
  • Sodium: 546.90mg
  • Calcium: 113.20mg
  • Potassium: 719.43mg
  • Iron: 3.49mg
  • Vitamin A: 55.37µg
  • Vitamin C: 23.92mg
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