Pan-Seared Plantain and Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

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.

Soft corn tortillas filled with sweet pan-seared plantains, seasoned black beans, and a smooth avocado crema for a vibrant vegetarian taco experience. This Caribbean recipe (vegetarian), ready in about 25 minutes, pairs ripe plantains, black beans, 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: 10 min Cook: 15 min Serves 4 Caribbean cuisine 320 cal/serving

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Ingredients

2 medium, peeled and sliced into 1/2-inch rounds ripe plantains
1 can (15 oz), drained and rinsed black beans
1 tsp ground cumin
1 tsp chili powder
3 tbsp divided olive oil
8 small corn tortillas
1 ripe avocado
1 tbsp lime juice
1/4 cup Greek yogurt
1/2 tsp salt
2 tbsp chopped cilantro

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Instructions

Step 1: Heat 1 tbsp olive oil in a large skillet over medium heat. Add 2 medium peeled and sliced plantains (1/2-inch rounds) and cook for 3-4 minutes per side until golden brown and caramelized. Remove and keep warm.
Step 2: In the same skillet, add 2 tbsp olive oil, then stir in 1 can (15 oz) drained and rinsed black beans, 1 tsp ground cumin, and 1 tsp chili powder. Cook for 5 minutes, stirring occasionally, until the beans are heated through and fragrant.
Step 3: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
Step 4: For the avocado crema, blend 1 ripe avocado, 1 tbsp lime juice, 1/4 cup Greek yogurt, and 1/2 tsp salt until smooth and creamy.
Step 5: Assemble the tacos by layering black beans and plantain slices on each tortilla, then drizzle with avocado crema and sprinkle 2 tbsp chopped cilantro on top. Serve immediately.