Fresh Plantain and Black Bean Tacos with Cilantro Lime Slaw

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

Pan-fried sweet plantains paired with seasoned black beans and vibrant cilantro lime slaw make these tacos a colorful vegetarian delight. This latin american-inspired vegetarian ready in about 30 minutes pairs ripe plantains, black beans, 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.

★ 4.0 (11 ratings) Prep: 15 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 large peeled plantains sliced into 1/2-inch thick pieces and fry for about 3-4 minutes per side until golden and tender. Remove and set aside on paper towels to drain.
  2. Step 2: In the same skillet, add 1 tbsp olive oil, then sauté 1 can drained and rinsed black beans with 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1/2 tsp salt for 4-5 minutes until heated through and fragrant.
  3. Step 3: In a medium bowl, combine 2 cups thinly shredded green cabbage, 1/2 cup chopped fresh cilantro, 2 tbsp lime juice, 1 tsp honey, and 1/4 cup finely diced red onion to make the slaw. Toss well to coat.
  4. Step 4: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side. Assemble tacos by layering fried plantains, spiced black beans, and cilantro lime slaw evenly among the tortillas. Serve immediately.

Frequently asked questions

How long does Fresh Plantain and Black Bean Tacos with Cilantro Lime Slaw 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 Fresh Plantain and Black Bean Tacos with Cilantro Lime Slaw?

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 Fresh Plantain and Black Bean Tacos with Cilantro Lime Slaw?

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 Fresh Plantain and Black Bean Tacos with Cilantro Lime Slaw 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 Fresh Plantain and Black Bean Tacos with Cilantro Lime Slaw 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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