Roasted Caribbean Plantain and Black Bean Tacos

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

Sweet roasted plantains paired with smoky black beans wrapped in warm corn tortillas, topped with fresh avocado salsa for a vibrant Caribbean-inspired taco. This caribbean-inspired tacos & burritos (vegetarian, gluten free) ready in about 35 minutes pairs medium ripe plantains, cooked black beans, olive oil 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: 20 min Serves 4 Caribbean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Peel and slice 2 medium ripe plantains into 1/2-inch thick diagonal pieces. Toss with 1 tbsp olive oil, 1 tsp ground cumin, 1/2 tsp smoked paprika, salt and pepper to taste. Spread on a baking sheet and roast for 15 minutes, flipping halfway, until caramelized and soft.
  2. Step 2: In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 cup cooked black beans and cook for 5 minutes until warmed through, mashing slightly with the back of a spoon to create a chunky texture. Season with salt and pepper.
  3. Step 3: Prepare the avocado salsa by dicing 1 whole ripe avocado and combining with 1/4 cup finely chopped red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and a pinch of salt. Mix gently.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds each side until pliable and slightly charred.
  5. Step 5: Assemble tacos by layering 2-3 roasted plantain slices and 2-3 tbsp black bean mixture on each tortilla. Top with 2 tbsp avocado salsa. Serve immediately for a sweet and smoky Caribbean-inspired taco experience.

Frequently asked questions

How long does Roasted Caribbean Plantain and Black Bean Tacos take to make?

Total time is about 35 minutes (15 min prep + 20 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 Roasted Caribbean 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 medium ripe plantains from drying out.

Can I substitute ingredients in Roasted Caribbean 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 Roasted Caribbean 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 Roasted Caribbean Plantain and Black Bean Tacos vegetarian?

Yes — this recipe is tagged vegetarian, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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