Back in the day when young Lindsay had zero clue or care about how processed foods work or how dairy was affecting her digestion, she pretty much ate cheese/bean/veggie quesadillas for dinner every night and loved every single bite of it.
These days a much healthier, clearer minded Lindsay misses her darn quesadillas! Or really any Mexican food for that matter! Gimme some nachos, chips, burritos (and tortillas!). Thank the Lord (and Pinterest) for showing me that I can make plantain chips and still live a little bit of the old life! And you know what? I don't even miss the cheese (Disclaimer: I didn't miss the cheese in this recipe. Sometimes I miss cheese so much I swear I can smell it, or hear it calling my name from the cheese aisle in the grocery store).
Prep Time: 15 mins
Cook Time: 15 mins
- 3 large plantains, sliced thin (I use the thinnest setting on my mandolin) ($2)
- 1 tablespoon olive oil
- 1 lb grassfed ground beef ($6)
- 2 tomatoes, diced
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon sea salt + 1 teaspoon sea salt
- For toppings: guaccamole, lime juice, salsa
Toss the sliced plantains with olive oil and sea salt.
The next day toss it on a bed of lettuce and call it a salad.