Crisped Plantain and Black Bean Tacos with Pico de Gallo

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

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 recipe (vegetarian), ready in about 30 minutes, pairs ripe plantains, corn tortillas, 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. 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 Mexican cuisine 280 cal/serving

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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

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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.