Tacos with Black Beans and Plantains, spicy plantain

This recipe is for you if you are looking for a quick, easy, and plant-based meal that doesn’t take a lot of time to prepare (like I do).

These 20-minute Spicy Black Bean Plantain Tacos continue my love affair with plants!

About Plantains

Many tropical regions of the world grow and enjoy plantains, including the Caribbean, Latin America, and West Africa. Plantains are related to bananas, but they tend to be bigger and more starchy. Mmmm, starch.

You can eat them when they are green (unripe) or yellow (ripe). For best results, use ripe yellow plantains with spots. It’s because they’re sweetest when ripe!

Tacos: Their Origins

We also love tacos. Who invented the taco exactly? They are worth our highest praise!

According to a professor who has done extensive research on the subject, tacos are believed to have been invented in Mexico by silver miners during the 18th century.

Tacos were popular in Mexico, and Mexican immigrants introduced them to the US during the 19th century.

How to Make Plantain Black Bean Tacos

This recipe requires only 20 minutes and 10 ingredients. You’ll be happy to know that you don’t need much heat.

Start with caramelized plantains that are a mix of sweet and spicy. While you are preparing your toppings, let the black beans simmer.

The perfect additions to the sauce were jalapeno, onion, and cilantro. Who can forget about the sauce? The salsa and hot sauce are a great combination.

You can make these for a quick and flavorful meal on a weeknight when you’re looking for something hearty, tasty, and easy. You can even use large tortillas to make this into burritos, or you can put the entire dish on top of salad greens to create a vegetable-rich dish.

Ingredients

PLANTAINS

• Peel and slice two large, ripe plantains (cut on an angle into 1/4-inch slices).
• Coconut oil, 1 Tbsp
• Coconut sugar 2 Tbsp (plus more according to taste)
• 1 tsp cumin ground
• 1 tsp cinnamon powder
• Add more salt to taste.
• 1/8 tsp cayenne

BLACK BEANS

• Add more salt to a 15-ounce can of black beans if they are not salted.
• Half a teaspoon of ground cumin
• One pinch of cayenne (or chili powder)

TACOS

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

Optional FOR SERVING

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

Instructions

• Add spices to a small pan over medium heat. Turn the heat down to low and stir occasionally once it reaches a low boiling point.
• Peel and chop the plantains, and then heat a large skillet made of metal or cast iron over medium heat. Toss plantains with spices in a large mixing bowl.
• Add coconut oil to the pan and spread plantains in a single layer. Sauté on one side for 2 to 3 minutes. Flip and continue sautéing on the other for another 2-3 minutes. If browning is happening too fast, turn down the heat. You want a caramelized look. Set aside.
• Wrap tortillas in a paper towel or damp cloth and heat in the microwave for 20 seconds. (Or place tortillas on a rack in an oven for 1-2 mins at 350 degrees F (176 C).
• Top the tortillas with plantains, black beans, and any other toppings you desire. I liked salsa, red onion, and cilantro. A ripe avocado would be a wonderful addition.
• Fresh is best. Servings: 3-4 generous servings (as written in the original recipe).