Caribbean-Style Spiced Black Bean and Plantain Tacos

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Soft corn tortillas filled with smoky spiced black beans and sweet fried plantains, topped with fresh cilantro and tangy lime crema. This Caribbean-inspired taco and burrito recipe (vegetarian), ready in about 30 minutes, pairs canned black beans, ripe plantains, 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

• 15 oz drained and rinsed canned black beans
• 2 medium peeled and sliced into 1/2-inch rounds ripe plantains
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3 tbsp divided olive oil
• 8 small corn tortillas
• 1/4 cup sour cream
• 1 tbsp fresh lime juice
• 1/4 cup chopped fresh cilantro
• 1 tsp divided salt
• 1/2 tsp divided black pepper

The pan we’d use for this → 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 (1/2-inch rounds) and fry for 3-4 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 15 oz drained and rinsed black beans. Stir in 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, mashing some beans lightly with the back of a spoon until thick and heated through.
3. Step 3: Warm 8 small corn tortillas on a dry skillet over medium heat for 30 seconds per side until pliable.
4. Step 4: In a small bowl, mix 1/4 cup sour cream with 1 tbsp fresh lime juice and a pinch of salt to make lime crema.
5. Step 5: Assemble each taco by spooning 2-3 tbsp of the spiced black beans onto a tortilla, topping with 3-4 fried plantain slices, a drizzle of lime crema, and a sprinkle of 1/4 cup chopped fresh cilantro. Serve immediately.