Caribbean-Style Black Bean and Plantain Tacos

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Soft corn tortillas filled with seasoned black beans and sweet fried plantains, topped with fresh avocado salsa for a vibrant vegetarian taco. This caribbean-inspired vegetarian ready in about 30 minutes pairs medium ripe plantains, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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: 15 min Cook: 15 min Serves 4 Caribbean cuisine 300 cal/serving
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Ingredients

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Instructions

  1. Step 1: Peel and slice 2 medium ripe plantains into 1/2-inch thick diagonal pieces. Heat 2 tbsp olive oil in a large skillet over medium heat. Fry plantain slices for 3 minutes per side until golden and caramelized. Remove and drain on paper towels.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and sauté 1 can (15 oz) drained black beans with 1 tsp ground cumin and 1/2 tsp smoked paprika over medium heat for 5 minutes until heated through and fragrant. Season with salt and black pepper to taste.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
  4. Step 4: In a small bowl, combine 1 diced ripe avocado, 2 tbsp lime juice, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh cilantro. Season with salt to taste.
  5. Step 5: Assemble tacos by layering black beans and fried plantains on each tortilla, then topping with avocado salsa. Serve immediately.

Frequently asked questions

How long does Caribbean-Style Black Bean and Plantain Tacos take to make?

Total time is about 30 minutes (15 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-Style Black Bean and Plantain Tacos?

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 medium ripe plantains from drying out.

Can I substitute ingredients in Caribbean-Style Black Bean and Plantain Tacos?

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-Style Black Bean and Plantain Tacos 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-Style Black Bean and Plantain Tacos 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.

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