Pan-Fried Plantain and Black Bean Tacos with Avocado Crema

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

Soft corn tortillas filled with sweet pan-fried plantains and savory black beans, topped with a cool avocado crema for a vibrant vegetarian taco experience. This Latin American-inspired vegetarian recipe, ready in about 30 minutes, pairs black beans, cooked and drained, corn tortillas, vegetable oil 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

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Add 2 large peeled and 1/2-inch sliced plantains and fry for 3-4 minutes per side until golden brown and caramelized. Remove and drain on paper towels.
  2. Step 2: In the same skillet, add 1 1/2 cups cooked black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1 tsp salt. Cook over medium heat for 5 minutes, stirring occasionally, until heated through and aromatic.
  3. Step 3: To make the avocado crema, blend 1 ripe whole avocado, 1/2 cup plain Greek yogurt, 1 tbsp fresh lime juice, 1 small garlic clove, 2 tbsp chopped fresh cilantro, and 1/4 tsp red chili flakes in a food processor until smooth and creamy.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet or wrapped in foil in the oven at 350°F for 5 minutes.
  5. Step 5: Assemble the tacos by layering the black beans, pan-fried plantains, and a generous drizzle of avocado crema on each tortilla. Serve immediately.

Frequently asked questions

How long does Pan-Fried Plantain and Black Bean Tacos with Avocado 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 Pan-Fried Plantain and Black Bean Tacos with Avocado 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 corn tortillas from drying out.

Can I substitute ingredients in Pan-Fried Plantain and Black Bean Tacos with Avocado 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 Pan-Fried Plantain and Black Bean Tacos with Avocado 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 Pan-Fried Plantain and Black Bean Tacos with Avocado 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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