Monday, March 26, 2012
Jamaican Jerk Burritos with Coconut Black Beans & Ginger-Cilantro Cream
Jerk tofu, plantains, coconut smothered black beans, crispy snap pea slivers and ginger-cilantro sour cream wrapped up snug in a warm tortilla.
Jamaican Jerk Burritos
3 tbl salt
2 tbl garlic powder
2 tbl turbinado sugar
1 tbl cayenne
1 tbl black pepper
2 tsp dried thyme
2 tsp allspice
1 tsp chili powder
1 tsp cinnamon
1/2 tsp ground cloves
1 lb extra firm tofu, drained and pressed, cut into 12 strips
1 yellow-black plantain, thin strips
2 tbl organic light brown sugar
1/4 cup extra virgin olive oil
1 cup sugar snap peas, very thinly sliced
coconut black beans
4 large tortillas, warm
Combine all of the spices and rub the tofu on all sides to coat. Let sit and marinate for 1-2 hours.
Toss the plantain strips with brown sugar. Pan fry the plantains in olive oil until crispy and brown. Remove the plantains and drain on a paper towel. Sprinkle with salt.
Add the tofu to the oil and cook 5-7 minutes on each side until crispy and blackened.
Assembly- Spread some of the beans in the middle of the tortilla. Top with tofu, plantains and some shredded snap peas. Drizzle with cilantro cream and wrap up.
Coconut Black Beans
1-15 oz can black beans, drained and rinsed
1 1/4 cups coconut milk
1 scallion, minced
1 tsp ground ginger
1 tsp ground garlic
1/2 tsp salt
Combine all of the ingredients in a small pot and bring to a simmer. Cook over low heat for 15-20 minutes until the beans are thick and spreadable.
1/4 cup vegan sour cream
1/2" piece fresh ginger, roughly chopped
2 tbl chopped, fresh cilantro
2 tsp lime juice
Combine all of the ingredients in a blender and blend until smooth. Taste and season with salt.