Crisped Plantain and Black Bean Tacos with Pico de Gallo
Soft corn tortillas filled with golden fried plantains, black beans, and fresh pico de gallo create a vibrant, popular street food-inspired taco. This mexican-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs medium ripe plantains, small corn tortillas, medium, diced tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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.
Ingredients
- 2 medium ripe plantains
- 1 cup black beans (canned, drained and rinsed)
- 8 small corn tortillas
- 2 medium, diced tomatoes
- 1/2 medium, finely chopped white onion
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 1/4 cup vegetable oil
- 1 tsp ground cumin
- 1 tsp, divided salt
- 1/2 tsp black pepper
Instructions
- Step 1: Peel and slice 2 medium ripe plantains into 1/4-inch thick diagonal pieces. Heat 1/4 cup vegetable oil in a large skillet over medium heat. Fry the plantain slices in batches for 3-4 minutes per side until golden and crisp; transfer to paper towels and sprinkle with 1/2 tsp salt while hot.
- Step 2: In a bowl, combine 1 cup drained black beans with 1 tsp ground cumin, 1/2 tsp black pepper, and 1/4 tsp salt. Warm beans in a small saucepan over low heat for 3 minutes, stirring occasionally.
- Step 3: Prepare the pico de gallo by mixing 2 diced medium tomatoes, 1/2 chopped white onion, 1/4 cup chopped cilantro, and 2 tbsp lime juice in a small bowl. Season with 1/4 tsp salt and stir well.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
- Step 5: Assemble each taco by layering 2-3 pieces of fried plantain, 2 tbsp spiced black beans, and a spoonful of pico de gallo. Serve immediately while warm.
Frequently asked questions
How long does Crisped Plantain and Black Bean Tacos with Pico de Gallo 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 Crisped Plantain and Black Bean Tacos with Pico de Gallo?
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 Crisped Plantain and Black Bean Tacos with Pico de Gallo?
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 Crisped Plantain and Black Bean Tacos with Pico de Gallo 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 Crisped Plantain and Black Bean Tacos with Pico de Gallo 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.
