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
Instructions
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.
Peel plantains and cut in half crosswise and quarter lengthwise, so you have 16 pieces total.
Heat oil in a large skillet over medium heat.
Cook plantains until golden, about 5 minutes per side; drain on paper toweling and season with salt and pepper.
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.