Puerto Rican-style Sweet Plantain and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

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 taco and burrito recipe (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.

Ingredients

• 2 medium ripe plantains peeled and sliced
• 1 1/2 cups black beans drained and rinsed
• 3 tbsp olive oil
• 1/2 tsp ground cumin
• 2 cloves garlic minced
• 8 small corn tortillas
• 1/2 cup sour cream
• 1 tbsp lime juice
• 2 tbsp fresh cilantro chopped
• 1 tsp salt
• 1/2 tsp black pepper

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

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.