Crispy Sheet Pan Plantain and Black Bean Tacos

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

Sheet pan roasted sweet plantains paired with smoky black beans and fresh toppings make for vibrant and satisfying tacos. This Latin American-inspired taco and burrito recipe (vegetarian), ready in about 35 minutes, pairs ripe plantains, olive oil, 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.

Prep: 10 min Cook: 25 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 3 medium peeled and sliced plantains with 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, and 3/4 tsp salt until evenly coated. Spread in a single layer on a large rimmed baking sheet.
  2. Step 2: Roast the plantains for 20 minutes, flipping halfway through, until golden and crispy at the edges.
  3. Step 3: While plantains roast, heat a skillet over medium heat and add 1 can (15 oz) drained and rinsed black beans with 2 minced garlic cloves. Cook for 5 minutes, stirring occasionally, until beans are warmed through and garlic is fragrant.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet or wrapped in foil in the oven for 2-3 minutes until pliable.
  5. Step 5: Assemble the tacos by layering roasted plantains, black beans, 1 cup shredded red cabbage, 1/2 cup crumbled queso fresco, and 1/4 cup chopped fresh cilantro on each tortilla.
  6. Step 6: Serve tacos immediately with lime wedges for squeezing over the top.

Frequently asked questions

How long does Crispy Sheet Pan Plantain and Black Bean Tacos take to make?

Total time is about 35 minutes (10 min prep + 25 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 Sheet Pan Plantain and Black Bean 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 ripe plantains from drying out.

Can I substitute ingredients in Crispy Sheet Pan Plantain and Black Bean 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 Crispy Sheet Pan Plantain and Black Bean 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 Crispy Sheet Pan Plantain and Black Bean 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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