Roasted Plantain Tacos with Black Bean Salsa
Sweet roasted plantains paired with zesty black bean salsa inside warm corn tortillas for a vibrant vegetarian taco. This latin american-inspired vegetarian (vegetarian, gluten free) ready in about 40 minutes blends olive oil, ground cumin, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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, peeled and sliced into 1/2-inch thick pieces ripe plantains
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp salt
- 1 cup canned, drained and rinsed black beans
- 1/2 cup finely diced red bell pepper
- 1/4 cup finely diced red onion
- 1/4 cup chopped cilantro
- 2 tbsp lime juice
- 8 small corn tortillas
- 1 small, finely minced (optional) jalapeño
Instructions
- Step 1: Preheat oven to 425°F. Toss 2 medium peeled and sliced plantains with 2 tbsp olive oil, 1 tsp ground cumin, and 1/2 tsp salt on a rimmed baking sheet. Spread in a single layer.
- Step 2: Roast plantains for 20 minutes, flipping halfway through, until golden brown and caramelized at the edges.
- Step 3: In a medium bowl, combine 1 cup drained and rinsed black beans, 1/2 cup finely diced red bell pepper, 1/4 cup finely diced red onion, 1/4 cup chopped cilantro, 2 tbsp lime juice, and 1 small finely minced jalapeño (if using). Stir gently to mix.
- Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable and slightly toasted.
- Step 5: Assemble tacos by placing 3-4 slices of roasted plantain on each tortilla and topping with 2-3 tbsp black bean salsa. Serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Roasted Plantain Tacos with Black Bean Salsa take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Roasted Plantain Tacos with Black Bean Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Roasted Plantain Tacos with Black Bean Salsa?
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 Plantain Tacos with Black Bean Salsa 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 Plantain Tacos with Black Bean Salsa 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.
