Puerto Rican-style Sweet Plantain and Black Bean Tacos

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

Soft corn tortillas filled with caramelized sweet plantains, smoky black beans, and a tangy avocado crema, delivering a delicious vegetarian taco experience. This latin american-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs ripe plantains peeled and sliced, black beans drained and rinsed, olive oil 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: 15 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 medium peeled and sliced ripe plantains and sauté for 4-5 minutes per side until golden brown and caramelized. Remove and set aside.
  2. Step 2: In the same skillet, add 1 tbsp olive oil and 2 minced garlic cloves, cooking for 30 seconds until fragrant. Add 1 1/2 cups drained and rinsed black beans, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes until beans are heated through and slightly softened.
  3. Step 3: In a small bowl, mix 1/2 cup sour cream with 1 tbsp lime juice and 2 tbsp chopped cilantro to create the avocado crema.
  4. Step 4: Warm 8 small corn tortillas on a dry skillet for 30 seconds per side. Assemble tacos by layering caramelized plantain slices, black bean mixture, and a dollop of cilantro lime crema on each tortilla. Serve immediately.

Frequently asked questions

How long does Puerto Rican-style 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-style 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 olive oil from drying out.

Can I substitute ingredients in Puerto Rican-style 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-style 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-style 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.

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