Pan-Fried Plantain and Black Bean Tacos

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

Sweet pan-fried plantains paired with smoky black beans in soft corn tortillas, topped with tangy slaw for a vibrant taco option. This mexican-inspired tacos & burritos (vegetarian) ready in about 27 minutes pairs cooked black beans, small corn tortillas, red cabbage, shredded for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 12 min Serves 4 Mexican cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat until hot. Add 2 large peeled plantains sliced into 1/2-inch rounds and fry for 3-4 minutes per side until golden brown and caramelized. Remove and set aside.
  2. Step 2: In the same skillet, add 1 cup cooked black beans, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Stir and cook for 3 minutes until heated through and fragrant.
  3. Step 3: In a small bowl, toss 1 cup shredded red cabbage with 2 tbsp lime juice and 1/4 cup chopped cilantro to make a quick slaw.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by layering black beans, pan-fried plantains, and a generous amount of the cabbage slaw. Drizzle with remaining 1 tbsp olive oil if desired and serve immediately.

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Frequently asked questions

How long does Pan-Fried Plantain and Black Bean Tacos take to make?

Total time is about 27 minutes (15 min prep + 12 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 Pan-Fried 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 cooked black beans from drying out.

Can I substitute ingredients in Pan-Fried 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 Pan-Fried 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 Pan-Fried 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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