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Sweet caramelized plantains paired with warm, cumin-spiced black beans in corn tortillas, garnished with fresh cilantro and optional cotija cheese. A quick, flavorful vegetarian taco with a tropical twist.

  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1/2 teaspoon cumin
  • 1/4 teaspoon chili powder
  • Salt and freshly ground black pepper to taste
  • 2 ripe plantains, peeled and sliced into 1/2-inch rounds (preferably mostly black)
  • 1 tablespoon vegetable oil
  • 8 small corn tortillas
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup crumbled cotija cheese (optional)
  • Lime wedges, for serving

Instructions

  1. Heat 1 tablespoon olive oil in a medium skillet over medium heat.
  2. Add rinsed and drained black beans, 1/2 teaspoon cumin, 1/4 teaspoon chili powder, salt, and pepper; stir and cook 5–7 minutes until beans are hot and just starting to soften (do not mash).
  3. While the beans cook, heat 1 tablespoon vegetable oil in another skillet over medium-high heat.
  4. Add plantain slices and cook 2–3 minutes per side until golden brown and caramelized.
  5. Warm corn tortillas by heating briefly in a dry skillet (seconds per side) or wrapping in a damp paper towel and microwaving about 30 seconds until soft and flexible.
  6. Spoon the spiced black bean mixture onto each warm tortilla and top with several caramelized plantain slices.
  7. Sprinkle chopped fresh cilantro and crumbled cotija cheese if using.
  8. Serve with lime wedges.

Notes

Select ripe plantains that are mostly black for optimal sweetness and caramelization., Add extra chili powder or hot sauce to increase spice level if desired., Warm tortillas thoroughly before assembling tacos to prevent breaking., Substitutes for plantains include roasted sweet potatoes or butternut squash cubes., Protein additions like crumbled firm tofu, chopped tempeh, or cooked quinoa can be incorporated for extra substance., Cheese alternatives include feta or queso fresco; omit cheese for a vegan option., For a lighter version, brush plantain slices with oil and roast or bake instead of frying., Store leftovers in airtight containers in the refrigerator for up to 2 days., Reheat beans gently on stove or microwave; briefly refry plantains to restore crispness; warm tortillas separately before assembling leftovers.

  • Author: Laura
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course

Nutrition

  • Serving Size: 2 tacos per serving
  • Calories: Approximately 350 calories per serving
  • Fat: Approximately 10 grams per serving
  • Carbohydrates: Approximately 50 grams per serving
  • Protein: Approximately 12 grams per serving