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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

Black Beans

  • 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


  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, and cilantro. Ripe avocado would also make a great addition.