Warmed fresh tortillas are just the beginning. Topped with layers of bright flavors and textures, they make an excellent meal — in this case, plant-based.
The co-founder of Earthbound Farms in the Salinas Valley, Myra Goodman, and her daughter compiled a cookbook of vegan recipes Straight From the Earth. These tacos were inspired by one of their recipes. She called for a black bean puree, but I chose to keep the beans chunky. The plantains in the grocery store were too firm so I used "Dacca" bananas. Who knew these red bananas would taste so good pan-fried in a little sunflower oil? And because I had no fresh mangoes for the salsa, I used frozen mango chunks instead. Sometimes you just have to cook with ingredients from a bag or a box.
From start to finish I hung out in the kitchen for about an hour to put this meal together. I think I could do it in much less time in the future. The number of ingredients can be approximate so it is a lot easier than baking a cake.
Let everyone assemble their own tacos. I suggest a layer of beans on a couple of warm tortillas topped with fried plantain/banana, avocado, and mango salsa finished with shredded lettuce or cabbage. Leftovers make a great filling for an omelet.