Roasted Plantain Tacos with Black Bean Salsa

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet roasted plantains paired with zesty black bean salsa inside warm corn tortillas for a vibrant vegetarian taco. This Latin American-inspired vegetarian recipe (gluten free), ready in about 40 minutes, pairs ripe plantains, olive oil, ground cumin 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 rice, quinoa, or a quick salad. 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: 25 min Serves 4 Latin American cuisine 280 cal/serving

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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

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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.