A taco that says “dessert” almost as much as it says “dinner” Sweet fried plantains covered with a delicious coating are paired up with savory black beans. Topped off with a few select toppings, the sweet and savory flavors combine to make a very satisfying taco that is sure to please.
Delicious! The sweet plantains are a perfect compliment to the savory beans. The plantains with the coating alone could be a meal. We defiantly recommend the lime juice and salsa to add a bit more contrast to the sweetness of the plantains.
Not a bad looking taco, but not very much color. You need to get the eye appeal from your toppings. We used cilantro, and salsa. A bit of red onion would have helped.
Very affordable. Especially if you have the spices already. This might be one of the most affordable of all the tacos we’ve tried.
Very easy! It’s just a few simple steps to warm up the beans, fry the plantains, and assemble.
Verdict: Yes taco!!
Spicy Plantain Black Bean Tacos
- 2 large very ripe plantains peeled and cut on an angle into 1/4-inch slices
- 1 tbsp coconut oil
- 2 tbsp sugar
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/4 tsp sea salt
- 1/8 tsp cayenne
- 1 can black beans
- 1/2 tsp ground cumin
- pinch cayenne
FOR SERVING optional
- fresh cilantro chopped
- 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, and cilantro. Ripe avocado would also make a great addition.
Taken from minimalistbaker.com with minor alterations. See the original recipe here: https://minimalistbaker.com/