These savory and sweet burritos are filled with black beans, fried plantains, guacamole, and rice. It's an easy weeknight meal that feels like an indulgence.

1 teaspoon extra virgin olive oil

1 - 2 cloves garlic, minced

1/2 cup roughly chopped onions

1 1/2 cups black beans, drained and rinsed

1/2 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon ancho chili powder

Pinch of salt

2 Tablespoons water

1-2 Tablespoons organic canola oil (or other neutral, high heat oil)

2 ripe plantains, peeled and sliced in 1/2 inch pieces

1 clove garlic, minced

1 avocado, pitted and removed from peel

1 Tablespoon finely chopped onion

1 Tablespoon chopped cilantro leaves

1/2 teaspoon lime juice

4 regular-sized wheat or white tortillas (not the extra large burrito-sized tortillas)

1 cup cooked Basmati brown rice

Bring a skillet to a medium heat with extra virgin olive oil. Sauté garlic and onions in oil a few minutes, until fragrant and translucent.
Add black beans, paprika, cumin, ancho chili powder, salt, and water to skillet. Cook for 5 or 10 minutes more until the beans have warmed, the liquid has reduced, and the spices have fully combined. (If the skillet gets too dry, add another splash of water.) Remove from heat and set aside.
Bring a separate non-stick skillet to a medium high heat with organic canola oil. (Put a shallow layer of oil into the skillet. The amount will vary, depending upon the size of your skillet.) Test the oil to see if it is hot enough by putting in one plantain slice. If bubbles immediately form around it, you know it's hot enough.
Put the plantain slices into the skillet, being careful not to overcrowd. (If necessary, work in batches.) Fry the plantains on one side until they are nice and brown, then flip them. Brown on the other side for a few minutes. Lower heat and continue cooking for several minutes more until the plantains have fully softened. (Flip again if the plantains start to burn.)
Once they are fully browned and softened, move the plantains to a separate plate.
In a glass mixing bowl combine all of the ingredients with a fork until mashed and fully combined.
Warm each tortilla in a dry skillet over a medium heat.
Move tortillas to a separate plate. Fill each tortilla with a scoop of brown rice, black beans, guacamole, and plantains. Fold in the sides and roll into a burrito. Serve right away.