Banana-Black Bean Tacos
Yankee Plus Dec 2015
TABLE OF CONTENTS
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- 1 tbsp vegetable oil
- 1 medium banana, firm, but ripe
- 1 15-ounce can black beans, drained
- 3/4 cup onions (1 small)
- 1/4 cup cilantro or 1/2 tsp coriander
- 3/4 tsp cumin
- 1/4 tsp cayenne pepper
- salt and pepper, to taste
- 8 6-inch Corn tortillas
- montery jack cheese, for serving
- salsa, for serving
Heat vegetable oil over high heat, dice banana while heating. Add banana to skillet and cook for about 2 minutes, until golden.
While banana cooks, dice onion. Remove banana from skillet and set on a paper towel to drain. Add onion to skillet and reduce heat to medium. Cook onion until tender, about 3 minutes. Add beans, cilantro, cumin and cayenne and cook until heated through. Mash beans with back of fork and add salt and pepper to taste.
Place about 1/4 cup beans in each tortilla and top with caramelised bananas, as well as cheese and salsa, if using.