Plantain Wraps With Tangy Black Bean Spread

• 1 (15 ounce) can black beans, rinsed and drained
• 2 tablespoons fresh lemon juice
• 1 12 tablespoons ketchup
• 2 teaspoons wheat-free tamari or 2 teaspoons soy sauce
• 12 teaspoon ground cumin
• 18 teaspoon cayenne pepper (to taste)
• salt & freshly ground black pepper
• 2 ripe plantains
• 2 tablespoons canola oil
• 4 gluten-free wraps or 4 tortillas
• salsa, for serving

1. In a food processor, combine black beans, lemon juice, ketchup, tamari (or soy sauce), cumin, and cayenne pepper; puree until smooth, season with salt and additional cayenne, if needed.
2. Peel plantains and cut in half crosswise and quarter lengthwise, so you have 16 pieces total.
3. Heat oil in a large skillet over medium heat.
4. Cook plantains until golden, about 5 minutes per side; drain on paper toweling and season with salt and pepper.
5. To assemble, heat tortillas or wraps in a dry skillet for a few seconds, slather with black bean spread, top with 4 plantain pieces and roll up like a burrito, tucking in the ends.
6. Serve with salsa for dipping.

black beans, lemon juice, ketchup, soy sauce, ground cumin, cayenne pepper, salt, plantains, canola oil, wraps, salsa

Taken from www.food.com/recipe/plantain-wraps-with-tangy-black-bean-spread-398153 (may not work)