If you’ve been craving simple, plant-based meals that don’t require a ton of time in the kitchen (like me), this is the recipe for you!
My love affair with plantains continues with these 20-minute Spicy Plantain Black Bean Tacos!
Plantains are grown and enjoyed in many tropical regions around the world, especially in the Caribbean, Latin America, and West Africa. They are a relative of the banana, but tend to be larger and starchier. Mmmm, starch.
They can be consumed when green (unripe) or yellow (ripe). But in this recipe, we recommend ripe, yellow, spotty plantains for best results. Because that’s when they’re most sweet!
Origins of Tacos
It’s also no secret that we love tacos! So who exactly invented the taco? Because they are worthy of our greatest praise!
A professor who has spent much time researching the topic theorizes that tacos were invented by Mexican silver miners in the 18th century. (source)
Tacos became popular throughout Mexico and were introduced to the US by Mexican immigrants in the 19th century.
How to Make Plantain Black Bean Tacos
This recipe is quick and easy, requiring just 20 minutes and 10 ingredients. And with all of this summer heat, you’ll love that there’s little heat required.
It begins with spicy-sweet plantains sautéed to caramelized perfection. In the meantime, black beans simmer away while you prepare your desired toppings.
I found jalapeño, onion, and cilantro to be the perfect texture and flavor additions. And of course, who can forget the sauce? Salsa and hot sauce go great here.
I think you guys will love these summer-friendly tacos! They’re:
These would make a great weeknight meal when you want something quick, flavorful and hearty. You could even sub large tortilla shells and make this into a burrito, or put everything atop salad greens for a more vegetable-heavy dish.
If you try these tacos, let us know how it goes! Leave a comment, rate it, and take a picture and tag it #minimalistbaker on Instagram (our favorite) so we can see. Cheers, friends!
Spicy Plantain Black Bean Tacos
- 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
- 1 15-ounce can black beans (if unsalted, add more salt)
- 1/2 tsp ground cumin
- 1 pinch cayenne (or chili powder)
- 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
- 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.
- 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.
- 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.
- 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).
- 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.
- Best when fresh. Serves 3-4 generously (as original recipe is written).
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