By Aaron Wurm
Preheat your oven to 400°F (200°C).
Peel the plantains and slice them into thin, even slices, about 1/4 inch thick. Toss them with 1 tablespoon of olive oil, salt, and pepper.
Arrange the plantain slices on a baking sheet in a single layer and bake for 20-25 minutes, turning halfway, until they are golden brown and crisp.
While the plantains are baking, drain and rinse the canned black beans, and combine them with the corn in a mixing bowl.
Add cumin, salt, pepper, and the juice of half a lime to the beans and corn. Mix thoroughly.
Slice the avocado into thin wedges and set aside.
Place a leaf of lettuce on each tortilla, then add a quarter of the bean and corn mix, a few slices of avocado, and a spoonful of salsa.
Squeeze some lime juice on top of each wrap for added flavor, then roll up the tortillas tightly to enclose the filling.
Take the plantain chips out of the oven and let them cool slightly before serving alongside the wraps.
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This Vegetarian Mexican Lunch Dinner recipe is ready in 45 minutes and features whole wheat tortillas, canned black beans, corn and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 400°F (200°C).
Peel the plantains and slice them into thin, even slices, about 1/4 inch thick. Toss them with 1 tablespoon of olive oil, salt, and pepper.
Arrange the plantain slices on a baking sheet in a single layer and bake for 20-25 minutes, turning halfway, until they are golden brown and crisp.
While the plantains are baking, drain and rinse the canned black beans, and combine them with the corn in a mixing bowl.
Add cumin, salt, pepper, and the juice of half a lime to the beans and corn. Mix thoroughly.
Slice the avocado into thin wedges and set aside.
Place a leaf of lettuce on each tortilla, then add a quarter of the bean and corn mix, a few slices of avocado, and a spoonful of salsa.
Squeeze some lime juice on top of each wrap for added flavor, then roll up the tortillas tightly to enclose the filling.
Take the plantain chips out of the oven and let them cool slightly before serving alongside the wraps.
Calories per Serving: 450
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