Spicy Plantain Black Bean Tacos
These quick and easy tacos feature spicy-sweet sautéed ripe plantains and smoky black beans, creating a satisfying plant-based meal ready in just 20 minutes. Perfect for a weeknight dinner, they are gluten-free and customizable with fresh toppings like jalapeño, cilantro, red onion, and avocado. Enjoy a burst of flavor with minimal cooking time!
Instructions
- 1
Heat a small saucepan over medium heat. Add the can black beans (1 15-ounce) and ground cumin (0.5 tsp), cayenne (1 pinch). Bring to a low boil, then reduce heat to low to keep warm, stirring occasionally.
- 2
Peel and slice the ripe large plantains* (2 very) into 0.25-inch slices. In a mixing bowl, toss the [plantains] with coconut sugar (2 tbsp), ground cumin (1 tsp), ground cinnamon (0.5 tsp), sea salt (0.25 tsp), and cayenne (0.125 tsp).
- 3
Heat a large metal or cast iron skillet over medium heat. Add coconut oil (1 tbsp) and the seasoned [plantains], spreading them into a single layer. Sauté on one side for 2-3 minutes until caramelized, then flip and sauté for another 2-3 minutes. Reduce heat if browning too quickly. Set aside.
- 4
While the plantains cook, prepare your desired toppings. Warm the or white corn tortillas or taco shells (8 yellow) by wrapping them in a damp cloth or paper towel and microwaving for 20 seconds, or placing them directly on an oven rack for 1-2 minutes in a 350-degree F (176 C) oven.
- 5
To assemble, fill the [tortillas or taco shells] with the warm [black beans], caramelized [plantains], and desired toppings such as jalapeño (1 medium) (seeds removed and sliced), [fresh cilantro, chopped], red onion (0.25 medium) (diced), [hot sauce / salsa], [lime juice], and [ripe avocado] (optional).
- 6
Best served fresh.
Nutrition Facts
Per portion