Pan-Fried Plantain and Black Bean Tacos with Cilantro Lime Crema

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

Satisfying vegan tacos featuring sweet pan-fried plantains and seasoned black beans topped with a tangy cilantro lime crema. This Mexican-inspired vegan recipe, ready in about 25 minutes, pairs black beans, drained and rinsed, ground cumin, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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: 10 min Cook: 15 min Serves 4 Mexican cuisine 290 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 medium peeled and sliced plantains (1/2-inch pieces) 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 tbsp olive oil and the drained 1 cup black beans. Stir in 1 tsp ground cumin, 1/2 tsp smoked paprika, 1 tsp salt, and 1/4 tsp black pepper. Cook for 3-4 minutes until beans are heated through and slightly fragrant.
  3. Step 3: Warm 8 corn tortillas in a dry skillet over medium heat for 20 seconds per side until pliable.
  4. Step 4: In a small bowl, mix 1/2 cup vegan sour cream, 1/4 cup chopped fresh cilantro, and 1 tbsp lime juice to make the cilantro lime crema.
  5. Step 5: Assemble tacos by layering the spiced black beans and pan-fried plantains on each tortilla, then drizzle with the cilantro lime crema. Serve immediately for a flavorful vegan taco experience.

Frequently asked questions

How long does Pan-Fried Plantain and Black Bean Tacos with Cilantro Lime Crema take to make?

Total time is about 25 minutes (10 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 Cilantro Lime 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 ground cumin from drying out.

Can I substitute ingredients in Pan-Fried Plantain and Black Bean Tacos with Cilantro Lime 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 Cilantro Lime 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 Cilantro Lime Crema vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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