Plantain Black Bean Tacos

• Plantain(2)
• Black Beans(2)
• Red Onion(1)
• Garlic(3 cloves)
• Tomato paste(1 tbsp)
• Cumin(2 tsp)
• Smoked paprika(2 tsp)
• Chili flakes(½ tsp)optional
• Olive oil(2 tbsp)
• Salt(1 tsp)
• Black pepper(½ tsp)
• Tortilla(8)
• Cabbage(300 g)
• Lime(2)
• Coriander(15 g)
• Jalapeno(1)optional
• Avocado(1)

Method

1. 1

   Thinly slice {Red Onion}, mince {Garlic}, shred {Cabbage}, chop {Fresh cilantro}, thinly slice {Jalapeno} if using, peel the {Plantain} and cut into bite-size half-moons. Drain and rinse the {Black Beans}.

   ~14 min

2. 2

   In a bowl, toss the {Cabbage} with the juice of {Lime}, half the {Fresh cilantro}, the {Jalapeno} if using, {Salt}, and a few grinds of {Black pepper}. Set aside to soften slightly.

   ~4 min

3. 3

   Heat {Olive oil} in a large frying pan over medium heat. Add the {Plantain} and cook until golden on both sides, 6–8 minutes. Transfer to a plate.

   ~8 min

4. 4

   In the same pan, cook the {Red Onion} for 3 minutes until softened. Stir in the {Garlic}, {Tomato paste}, {Cumin}, {Smoked paprika}, and {Chili flakes} for 1 minute. Add the {Black Beans} with 4 tbsp water, season with the remaining {Salt} and {Black pepper}, and cook for 5 minutes, mashing some beans so the mixture gets thick and scoopable. Fold the plantain back in for the last minute.

   ~9 min

5. 5

   Warm the {Tortilla} in a dry pan or directly over a flame for 30–60 seconds per side until flexible and lightly toasted. Slice the {Avocado}.

   ~5 min

6. 6

   Fill the warm {Tortilla} with the plantain and black bean mixture, top with slaw, {Avocado}, and the remaining {Fresh cilantro}. Serve with lime wedges from the remaining {Lime}.

   ~6 min