Crispy Baked Plantain and Black Bean Tacos with Avocado Crema
Golden baked plantain slices paired with seasoned black beans and a smooth avocado crema wrapped inside warm corn tortillas. This latin american-inspired vegan (vegan) ready in about 30 minutes pairs canned, drained and rinsed black beans, small corn tortillas, olive oil 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
- 2 large, peeled and sliced into 1/2-inch rounds ripe plantains
- 1 1/2 cups canned, drained and rinsed black beans
- 8 small corn tortillas
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 1 whole ripe avocado
- 1/2 cup Greek yogurt
- 2 tbsp lime juice
- 2 tbsp, chopped cilantro leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 large peeled and sliced plantains (1/2-inch rounds) with 1 tbsp olive oil and 1/2 tsp salt. Arrange in a single layer on a baking sheet and bake for 15-18 minutes, flipping halfway, until golden and crispy on edges.
- Step 2: While plantains bake, heat 1 tbsp olive oil in a skillet over medium heat. Add 1 1/2 cups drained black beans, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp salt, and 1/2 tsp black pepper. Cook, stirring occasionally, for 5 minutes until warmed and fragrant.
- Step 3: In a blender, combine 1 ripe avocado, 1/2 cup Greek yogurt, 2 tbsp lime juice, and 2 tbsp chopped cilantro. Blend until smooth and creamy.
- Step 4: Warm 8 small corn tortillas in a dry skillet for 30 seconds per side. Assemble tacos by layering black beans, baked plantain slices, and a dollop of avocado crema. Serve immediately.
Frequently asked questions
How long does Crispy Baked Plantain and Black Bean Tacos with Avocado Crema take to make?
Total time is about 30 minutes (10 min prep + 20 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 Crispy Baked Plantain and Black Bean Tacos with Avocado Crema?
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 small corn tortillas from drying out.
Can I substitute ingredients in Crispy Baked Plantain and Black Bean Tacos with Avocado Crema?
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 Crispy Baked Plantain and Black Bean Tacos with Avocado Crema 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 Crispy Baked Plantain and Black Bean Tacos with Avocado Crema vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
