Pan-Seared Plantain and Black Bean Tacos with Avocado Crema

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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-inspired caribbean (vegetarian) ready in about 25 minutes pairs (15 oz), drained and rinsed black beans, ground cumin, chili powder 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.

★ 4.0 (14 ratings) Prep: 10 min Cook: 15 min Serves 4 Caribbean cuisine 320 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. 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.
  2. 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.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
  4. 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.
  5. 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.

Frequently asked questions

How long does Pan-Seared Plantain and Black Bean Tacos with Avocado 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-Seared 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 ground cumin from drying out.

Can I substitute ingredients in Pan-Seared 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-Seared 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-Seared 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.

What others are saying

Related recipes