INGREDIENTS (for 3 burritos)
3 tortilla wraps
Black Beans
1 can black beans, drained and rinsed
2 cloves garlic, minced
1 small onion, diced
1/2 medium green bell pepper, diced
1 tsp cumin
1 tsp paprika
1/2 tsp cinnamon
1 tsp oregano, dried
1/2 cup water/vegetable broth
scotch bonnet/hot pepper & salt to taste
Other fillings
1/2 plantain, sliced
1 sweet potato
sweet corn
cucumber, cut into strips
tomato, cut into strips
lettuce
DIRECTIONS
Cut a sweet potato into chunky fries and cook in salted boiling water. Drain and set aside.
In the meantime, prepare the black beans. Add some olive oil to a pot, followed by the onion and bell pepper. Season with salt, and sauté until the onions are translucent. Add the garlic, hot pepper (optional), cumin, cinnamon and oregano, then cook for half a minute to toast the spices. Then add the black beans, along with the water or broth. Bring to a boil, then lower the flame and partially cover. Cook for about X minutes or until most of the liquid has evaporated. Season to taste and set aside.
Heat a pan with oil and fry the slices of plantain.
In the same pan, fry the sweet potato fries (even if only on one side; this will just add texture to the fillings). Toss in some paprika and salt after.
Now, all that's left to do is assemble! Warm the tortilla wraps in a microwave or pan, then place the fillings in the center, lengthwise. Start with the lettuce, followed by the cucumber and tomato strips, the plantain, sweet potato, black beans, and finally some sweet corn. Fold in the sides, then the bottom to cover the filling, and roll up tightly. (*see Notes)
NOTES
* Don't fill the burrito too much, unless it will be very difficult to roll it. (Optional: Wrap the burrito in foil afterwards for easy eating or if you want to carry it for lunch the next day)