Fresh Plantain and Black Bean Tacos with Cilantro Lime Slaw

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

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 drafted and published.

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 recipe, 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.

Prep: 15 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

2 large, peeled and sliced into 1/2-inch thick pieces ripe plantains
1 can (15 oz), drained and rinsed black beans
1 tsp ground cumin
1/2 tsp smoked paprika
1/2 tsp salt
3 tbsp olive oil
8 small corn tortillas
2 cups, thinly shredded green cabbage
1/2 cup, chopped fresh cilantro
2 tbsp lime juice
1 tsp honey
1/4 cup, finely diced red onion

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Instructions

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.
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.
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.
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.