Caribbean-Spiced Plantain and Black Bean Tacos

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Soft corn tortillas filled with sweet fried plantains, smoky black beans, and zesty slaw for a vibrant vegetarian taco experience. This Caribbean-inspired taco and burrito recipe (vegetarian), ready in about 30 minutes, pairs ripe plantains, black beans, olive oil 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, peeled and sliced into 1/2-inch thick pieces ripe plantains
• 1 can (15 oz), drained and rinsed black beans
• 3 tbsp, divided olive oil
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 8 corn tortillas
• 1 cup, thinly sliced red cabbage
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1, seeded and finely chopped (optional) jalapeño

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 medium peeled and sliced plantains and fry for 3-4 minutes per side until golden and tender. Remove and set aside on paper towels to drain.
2. Step 2: In the same skillet, add 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, and 1 can (15 oz) drained black beans. Cook over medium heat for 5 minutes, stirring occasionally, until beans are heated through and spices are fragrant.
3. Step 3: In a small bowl, toss 1 cup thinly sliced red cabbage with 2 tbsp lime juice, 1/4 cup chopped cilantro, 1/2 tsp salt, 1/4 tsp black pepper, and 1 finely chopped jalapeño if using, to make a quick slaw.
4. Step 4: Warm 8 corn tortillas in a dry skillet or microwave until pliable. Assemble tacos by layering fried plantain slices, spiced black beans, and a generous spoonful of cabbage slaw.
5. Step 5: Serve immediately for a colorful, flavorful vegetarian taco dish with Caribbean flair.