Ingredients:
Corn tortillas
1 large ripe (sweet) plantain
1 can of black beans
mango salsa
Slice a very ripe, ailment large plantain (the kind that is yellow with black spots) into 1/2″ slices.
Heat a skillet over medium-high with enough olive oil to cover the bottom of the pan.
Add the plantains and cook about 4 minutes until golden brown. Carefully flip over with tongs or chopsticks. Brown the other side. Drain on paper towels. Eat on toasted corn tortillas with black beans and mango salsa. Great topped with sour cream, plain yogurt, or salty cheese like mexican cotija.