Puerto Rican-Inspired Sweet Plantain and Black Bean Tacos

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

Soft corn tortillas filled with caramelized sweet plantains and smoky black beans for a satisfying vegetarian taco with Caribbean flair. This latin american-inspired tacos & burritos (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
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Stir 1 tbsp fresh lime juice and 1/4 cup chopped fresh cilantro into the beans and remove from heat.
  5. 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.

Frequently asked questions

How long does Puerto Rican-Inspired Sweet Plantain and Black Bean Tacos take to make?

Total time is about 30 minutes (15 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 Puerto Rican-Inspired Sweet Plantain and Black Bean Tacos?

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 ripe plantains from drying out.

Can I substitute ingredients in Puerto Rican-Inspired Sweet Plantain and Black Bean Tacos?

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 Puerto Rican-Inspired Sweet Plantain and Black Bean Tacos 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 Puerto Rican-Inspired Sweet Plantain and Black Bean Tacos 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.

Related recipes