Dominican Sweet Plantain and Black Bean Tacos with Cilantro Crema

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

Soft corn tortillas filled with caramelized sweet plantains, seasoned black beans, and topped with a tangy cilantro crema for a vibrant street food twist. This caribbean-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs cooked black beans, divided 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: 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 large peeled and sliced plantains and cook for 3-4 minutes on each side until golden brown and caramelized; remove and set aside.
  2. Step 2: In the same skillet, add remaining 1 tbsp olive oil, then stir in 1 cup cooked black beans, 1/2 tsp ground cumin, 1/4 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally until beans are heated through and fragrant.
  3. Step 3: Warm 8 small corn tortillas on a dry skillet over medium heat for about 30 seconds on each side until pliable and slightly toasted.
  4. Step 4: In a small bowl, mix 1/2 cup sour cream with 1/4 cup chopped fresh cilantro and 1 tbsp freshly squeezed lime juice until smooth and creamy.
  5. Step 5: Assemble tacos by layering caramelized plantains and seasoned black beans on each tortilla, then drizzle with cilantro crema before serving.

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Frequently asked questions

How long does Dominican Sweet Plantain and Black Bean Tacos with Cilantro Crema 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 Dominican Sweet Plantain and Black Bean Tacos with Cilantro 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 cooked black beans from drying out.

Can I substitute ingredients in Dominican Sweet Plantain and Black Bean Tacos with Cilantro 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 Dominican Sweet Plantain and Black Bean Tacos with Cilantro 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 Dominican Sweet Plantain and Black Bean Tacos with Cilantro Crema 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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