Black Bean Bananadillas

So, this concept was floating around a couple of plant based groups I’m in on facebook and I decided to give it a try.  My husband opposed to calling them quesadillas since there isn’t any cheese.  😉  (I wish banana in Spanish was more exciting than just banana!)

Super yummy – my daughter gobbled them up super fast!

This makes 2 bananadillas, enough to feed our family of 3.  Go ahead and double the recipe if you wish!

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  • olive oil or water/broth for sauteing
  • 1 small onion, diced
  • 3 – 4 cloves garlic, minced
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1 shake cinnamon
  • 1 shake paprika
  • 1/4 tsp salt (if your beans are unsalted)
  • 1 can black beans, mostly drained
  • 2 bananas, sliced lengthwise and cut into 2″ chunks
  • 4 tortillas (I prefer the Ezekiel sprouted grain ones)

Saute the onion and garlic until soft and translucent.  Add spices and saute a minute more.  Add beans with a bit of juice and cook 10 minutes or so, uncovered.  Mash a bit with wooden spoon and set aside.

While the beans are cooking, heat another saute pan over medium-high heat.  (No need to put anything, like oil, in the pan.)  When the pan is hot, put the banana chunks in, cut side down.  (In batches if necessary.)  Allow them to cook for just a minute or two, checking one every now and then to see when it is pleasantly browned.  Flip them all over and allow to cook for another minute or two (again until the other side is pleasantly brown) and remove from pan.  Mash with fork.

Spread half the beans on a tortilla, then half the banana, and top with a second tortilla.  Cook on a warm griddle on each side until warm.  Cut into 6 wedges and enjoy!  (I ate plain, but topped with salsa and/or guac would be delicious, I’m sure!)

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