Caribbean-Spiced Plantain and Black Bean Wrap

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-02 · Updated 2026-08-02

A hearty vegetarian wrap filled with sweet fried plantains, seasoned black beans, and fresh salsa for a vibrant Caribbean-inspired meal. This Caribbean-inspired sandwich and wrap recipe (vegetarian), ready in about 25 minutes, pairs olive oil, ground cumin, smoked paprika 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.

Prep: 10 min Cook: 15 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

2 medium ripe plantains, peeled and sliced into 1/2-inch pieces
1 cup black beans, cooked or canned drained and rinsed
3 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
4 large flour tortillas
1/2 cup red bell pepper, diced
1/4 cup red onion, finely diced
2 tbsp cilantro, chopped
1 tbsp lime juice
1 small jalapeño, seeded and minced

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Equipment for this recipe

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Instructions

Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 medium peeled plantains sliced into 1/2-inch pieces and fry for 3-4 minutes per side until golden brown and tender. Remove and set aside.
Step 2: In the same skillet, add 1 tbsp olive oil and toss in 1 cup black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt. Cook for 5 minutes, stirring occasionally, until beans are heated through and fragrant.
Step 3: In a small bowl, combine 1/2 cup diced red bell pepper, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, 1 tbsp lime juice, and 1 small minced jalapeño to make a fresh salsa.
Step 4: Warm 4 large flour tortillas in a dry skillet or microwave until pliable. Divide the black beans evenly among the tortillas, top with fried plantains and spoon the fresh salsa over.
Step 5: Fold the sides and roll up each tortilla tightly into a wrap. Serve warm for a flavorful, plant-based Caribbean meal.

Frequently asked questions

How long does Caribbean-Spiced Plantain and Black Bean Wrap take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Caribbean-Spiced Plantain and Black Bean Wrap?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.

Can I substitute ingredients in Caribbean-Spiced Plantain and Black Bean Wrap?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Caribbean-Spiced Plantain and Black Bean Wrap for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Caribbean-Spiced Plantain and Black Bean Wrap vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.