| | PLANTAIN FILLING |
| 1 | | Yellow onion; cut lengthwise into thin crescents |
| 1 | ts | Minced garlic |
| 1/4 | c | Dry sherry; nonalcoholic red wine, or vegetable stock |
| 1 | tb | Ground cumin |
| 1 | ts | Ground coriander |
| 1 | ts | Dried oregano |
| 1 | ts | Red pepper flakes |
| 2 | | Ripe plantains or bananas; sliced 1/2 inch thick |
| 1 | c | Water |
| 1 | ts | Sea salt |
| | CILANTRO-TOFU FILLING |
| 8 | oz | Firm tofu |
| 1 | bn | Cilantro; stemmmed and coarsely chopped |
| 1/2 | ts | Sea salt |
| 2 | tb | Champagne vinegar |
| 1 | tb | Light miso |
| 2 | tb | Water as needed; up to 3 |
| 5 | | 8-inch oil-free whole wheat tortills |
| | SERVE |
| 1 | c | Mango Salsa; (pg 178, see recipe) |
| 1/2 | c | Romesco Sauce; (pg 173, see recipe), optional |
