Sweet, supple seared plantains practically beg for nutty corn tortillas and earthy green onions. A dash of cumin, a little salt and pepper and some Monterey jack cheese is all these simple taquitos need to become a satisfying vegetarian main dish or appetizer.

• ingredients
• vegetable or canola oil Pantry
• 1 ripe plantain, halved and quartered, lengthwise $0.50
• few dashes of cumin $1.50 for 1 oz.
• salt and pepper to taste Pantry
• 6 green onions, cut into 2” strips $1 for a bunch
• 8 6” corn tortillas $1.50 for 30
• 1/2 cup shredded jack cheese $3.50 for 8 oz.

Total Cost of Ingredients $8

Directions

Preheat oven to 450 degrees F. Lightly oil a baking sheet and set aside.

Heat 1 tbsp oil in a large frying pan over medium-high heat. Add plantains and season lightly with cumin, salt and pepper. Cook for 1-2 minutes on each side, or until golden brown. Push plantains to the side and lightly cook the green onions, just until slightly wilted. Remove from heat.

Microwave the tortillas for 30-40 seconds so they are pliable.

To assemble the taquitos, use a pastry brush to lightly brush one side of a tortilla with oil. Place a pinch of cheese on the non-oiled side of a tortilla and top with a piece of plantain and a few pieces of green onion. Roll tightly and place, seam-side down, on the prepared baking sheet. Repeat until all taquitos are assembled.

Bake for 8 minutes, then flip and cook for an additional 4 minutes, or until the taquitos are golden-brown and crispy.

To serve, slice taquitos in half on the bias. Serve with guacamole, if desired.

Makes 8 taquitos.