Caribbean-Spiced Black Bean and Plantain Tacos

By AislePrompt Editorial · Published 2026-07-30 · Updated 2026-07-30

Soft corn tortillas filled with smoky black beans and sweet fried plantains, topped with fresh avocado and a tangy slaw. This Caribbean-inspired taco and burrito recipe (vegetarian), ready in about 30 minutes, pairs black beans, drained and rinsed, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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

• 2 medium ripe plantains, peeled and sliced 1/2 inch thick
• 1 can (15 oz) black beans, drained and rinsed
• 3 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 8 small corn tortillas
• 1 medium avocado, sliced
• 1 cup red cabbage, thinly sliced
• 2 tbsp fresh lime juice
• 2 tbsp cilantro leaves, chopped
• 1 tsp honey
• 2 tbsp red onion, finely chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 medium peeled and sliced plantains (1/2 inch thick) and fry for 3-4 minutes per side until golden and caramelized. Remove and set aside.
2. Step 2: In the same skillet, add 1 tbsp olive oil, 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1 tsp salt. Cook over medium heat, stirring occasionally, for 5 minutes until heated through and fragrant.
3. Step 3: In a small bowl, toss 1 cup thinly sliced red cabbage, 2 tbsp finely chopped red onion, 2 tbsp fresh lime juice, 1 tsp honey, and 2 tbsp chopped cilantro leaves to make a quick slaw.
4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
5. Step 5: Assemble tacos by layering black beans, 2 fried plantain slices, slaw, and 1/4 sliced avocado per taco. Serve immediately for a balance of smoky, sweet, and tangy flavors.