Pan-Fried Plantain Tacos with Spicy Black Bean Filling

By AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

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.

Golden pan-fried plantain slices act as soft taco shells filled with a smoky black bean and chipotle mixture, topped with fresh avocado and cilantro. This Latin American-inspired taco and burrito recipe (vegan), ready in about 20 minutes, pairs ripe plantains, vegetable oil, canned black beans for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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: 10 min Serves 4 Latin American cuisine 220 cal/serving

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Ingredients

2 medium, peeled and sliced into 1/4-inch rounds ripe plantains
1/4 cup, for frying vegetable oil
1 cup, drained and rinsed canned black beans
1 tbsp, minced chipotle peppers in adobo sauce
1 tsp ground cumin
1/2 tsp garlic powder
1/2 tsp salt
1 medium, sliced ripe avocado
1/4 cup, chopped fresh cilantro leaves
1 tbsp fresh lime juice

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Instructions

Step 1: Heat 1/4 cup vegetable oil in a large nonstick pan over medium heat until shimmering. Add 2 medium peeled plantains sliced into 1/4-inch rounds in a single layer and fry for 2-3 minutes per side until golden brown and slightly crispy. Transfer to paper towels to drain.
Step 2: In a bowl, mash 1 cup drained black beans with 1 tbsp minced chipotle peppers in adobo, 1 tsp ground cumin, 1/2 tsp garlic powder, and 1/2 tsp salt until combined but still textured.
Step 3: To assemble, place 3-4 plantain rounds overlapping on a plate to form a small taco shell. Spoon 2 tbsp of the black bean mixture onto each taco. Top with slices from 1 medium ripe avocado, sprinkle 1/4 cup chopped fresh cilantro, and drizzle with 1 tbsp fresh lime juice.
Step 4: Serve immediately while plantains are warm for a delicious sweet and spicy taco experience.