Caribbean-Inspired Black Bean and Plantain Tacos

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

Soft corn tortillas filled with spiced black beans, sweet fried plantains, and a tangy cilantro-lime slaw for vibrant street food flavors. This Caribbean-inspired taco and burrito recipe (vegetarian, gluten free option), ready in about 25 minutes, pairs black beans, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed black beans
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 2 medium, peeled and sliced into 1/2-inch thick pieces ripe plantains
• 8 small corn tortillas
• 1 cup shredded red cabbage
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup plain Greek yogurt

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Instructions

1. Step 1: Heat 1 tbsp olive oil in a skillet over medium heat. Add 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, and 1/2 tsp smoked paprika; cook for 5 minutes until warmed through and fragrant.
2. Step 2: In a separate skillet, heat 1 tbsp olive oil over medium-high heat. Add 2 medium peeled and sliced plantains (1/2-inch thick) and fry for 3-4 minutes per side until golden and caramelized.
3. Step 3: In a small bowl, combine 1 cup shredded red cabbage, 1/4 cup chopped fresh cilantro, 2 tbsp lime juice, 1/2 tsp salt, and 1/4 tsp black pepper to make a tangy slaw.
4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave for 30 seconds.
5. Step 5: Assemble tacos by layering black beans, fried plantains, and cilantro-lime slaw onto each tortilla, then top each with 1 tbsp plain Greek yogurt before serving.