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Basket filled with Spicy Plantain Black Bean Tacos
4.92 from 35 votes

Spicy Plantain Black Bean Tacos

Simple, flavorful, 20-minute tacos with spicy-sweet sautéed plantains and smoky black beans. A satisfying and quick plant-based meal!
Author: Minimalist Baker
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Category: Entree
Cuisine: Gluten-Free, Mexican-Inspired, Vegan
Freezer Friendly No
Does it keep? 2-3 Days

Ingredients

PLANTAINS

  • 2 very ripe large plantains* (peeled and cut on an angle into 1/4-inch slices)
  • 1 Tbsp coconut oil
  • 2 Tbsp coconut sugar (plus more to taste)
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt (plus more to taste)
  • 1/8 tsp cayenne

BLACK BEANS

  • 1 15-ounce can black beans (if unsalted, add more salt)
  • 1/2 tsp ground cumin
  • 1 pinch cayenne (or chili powder)

TACOS

  • 8-10 yellow or white corn tortillas or taco shells

FOR SERVING optional

  • 1 medium jalapeño (seeds removed and sliced)
  • Fresh cilantro, chopped
  • 1/4 medium red onion (diced)
  • Hot sauce / salsa
  • Lime juice

Instructions

  1. Add black beans to a small saucepan over medium heat and add spices. Once it reaches a low boil, turn heat to low to keep warm, stirring occasionally.
  2. Peel and chop plantains and heat a large metal or cast iron skillet over medium heat. Add plantains to a mixing bowl and toss with spices.
  3. Once pan is hot, add coconut oil and plantains and spread into a single layer. Sauté on one side for 2-3 minutes, then flip and sauté on the other side for 2-3 minutes more. Turn down heat if browning too quickly. You're going for a caramelized effect. Set aside.
  4. In the meantime, prep desired toppings and warm tortillas by wrapping in a damp cloth or paper towel and warming in the microwave for 20 seconds (or place tortillas directly on an oven rack for 1-2 minutes in a 350-degree F (176 C) oven).
  5. To assemble, top tortillas with black beans, plantains and desired toppings. I preferred salsa, hot sauce, red onion, cilantro and jalapeño. Ripe avocado would also make a great addition.
  6. Best when fresh. Serves 3-4 generously (as original recipe is written).

Notes

*Make sure your plantains are deep yellow with brown spots and tender to the touch. Otherwise, their flavor won't be as developed and they can be chewy in texture.

Nutrition Per Serving (1 of 4)