Black Bean and Plantain Burgers with Salvadoran Corn Tortillas - Forks Over Knives

Name: Black Bean and Plantain Burgers with Salvadoran Corn Tortillas - Forks Over Knives
Ingredients: 2 cups shredded green cabbage; ½ cup shredded carrot; ¼ cup white wine vinegar; Sea salt, to taste; 2 plantains (preferably green plantains), peeled and cut into ½-inch pieces (1¾ to 2 cups); 1¼ cups finely chopped onion; 1 cup finely chopped green bell pepper; 7 cloves garlic, minced; 1½ teaspoons dried Mexican oregano, crushed; 1 teaspoon ground cumin; 2 15-oz. cans black beans, rinsed and drained (3 cups); 2 tablespoons lemon juice; ½ teaspoon ancho chile powder; ¼ teaspoon guajillo chile powder; 2 pinches freshly ground black pepper; 1½ cups tomato sauce; 2 tablespoons pepitas; 1¾ cups masa harina; Chopped fresh cilantro (optional); Lemon wedges (optional)

www.forksoverknives.com

These black bean and plantain burgers are deliciously smoky and sandwiched between thick homemade tortillas. Get the recipe!

View Original

Share this recipe:

Ingredients

2 cups shredded green cabbage
½ cup shredded carrot
¼ cup white wine vinegar
Sea salt, to taste
2 plantains (preferably green plantains), peeled and cut into ½-inch pieces (1¾ to 2 cups)
1¼ cups finely chopped onion
1 cup finely chopped green bell pepper
7 cloves garlic, minced
1½ teaspoons dried Mexican oregano, crushed
1 teaspoon ground cumin
2 15-oz. cans black beans, rinsed and drained (3 cups)
2 tablespoons lemon juice
½ teaspoon ancho chile powder
¼ teaspoon guajillo chile powder
2 pinches freshly ground black pepper
1½ cups tomato sauce
2 tablespoons pepitas
1¾ cups masa harina
Chopped fresh cilantro (optional)
Lemon wedges (optional)