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Plantain and Black Bean Tacos with Chimichurri Sauce

The Floating Kitchen
  • minutes
  • Serves

INGREDIENTS

1 15 ounce can

Black beans

1 cup

Cilantro, loosely packed fresh

1

Garlic clove

1/2

Lime, Zest from

1/2

Lime, Juice from

1 tbsp

Oregano, fresh

1 cup

Parsley, loosely packed fresh

3

Plantains, large ripe

1/4 tsp

Black pepper

2 tbsp

Brown sugar

1 tsp

Chili powder

1 tsp

Cinnamon, ground

1/4 tsp

Red pepper flakes

3/4 tsp

Salt

1 pinch

Salt

5/16 cup

Olive oil, extra-virgin

1 tbsp

Red wine vinegar

2 tsp

Cumin, ground

1

Corn tortillas

1

Greek yogurt