Caribbean-Style Spiced Black Bean and Plantain Tacos

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

Soft corn tortillas filled with smoky spiced black beans and sweet fried plantains, topped with fresh cilantro and tangy lime crema. This caribbean-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs drained and rinsed canned black beans, 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: 15 min Cook: 15 min Serves 4 Caribbean cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Caribbean-Style Spiced 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 Spiced 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 ground cumin from drying out.

Can I substitute ingredients in Caribbean-Style Spiced 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 Spiced 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 Spiced 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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