Puerto Rican-Inspired Sweet Plantain and Black Bean Tacos

By AislePrompt Editorial · Published 2026-08-05 · Updated 2026-08-05

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 caramelized sweet plantains and smoky black beans for a satisfying vegetarian taco with Caribbean flair. This Latin American-inspired taco and burrito recipe (vegetarian), ready in about 30 minutes, pairs ripe plantains, corn tortillas, black beans, drained and rinsed for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving

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Ingredients

2 medium ripe plantains
8 corn tortillas
1 1/2 cups black beans, drained and rinsed
4 tbsp olive oil
1 tsp ground cumin
1/2 tsp smoked paprika
1 tsp salt
1 tbsp fresh lime juice
1/4 cup chopped fresh cilantro
1/2 cup crumbled queso fresco

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Instructions

Step 1: Peel and slice 2 medium ripe plantains into 1/2-inch thick diagonal pieces. Heat 3 tbsp olive oil in a large skillet over medium heat.
Step 2: Fry the plantain slices in batches for 3-4 minutes per side until golden brown and caramelized. Remove and drain on paper towels.
Step 3: In the same skillet, add 1 tbsp olive oil, 1 1/2 cups drained black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, and 1 tsp salt. Cook over medium heat for 5 minutes until heated through and fragrant.
Step 4: Stir 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro into the beans and remove from heat.
Step 5: Warm 8 corn tortillas in a dry skillet for 30 seconds per side until pliable. Assemble tacos by dividing the black bean mixture evenly among tortillas, topping with fried plantains and 1/2 cup crumbled queso fresco. Serve immediately.