Rum-Glazed Plantain and Black Bean Tacos

By AislePrompt Editorial · Published 2026-05-07 · Updated 2026-05-07

Sweet plantains glazed in spiced rum, paired with smoky black beans, wrapped in warm tortillas for a flavorful Caribbean-inspired taco. This Caribbean recipe, ready in about 30 minutes, pairs dark rum, brown sugar, black beans, cooked or canned for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 ripe plantains, peeled and sliced 1/2-inch thick
• 3 tbsp dark rum
• 2 tbsp brown sugar
• 1 1/2 cups black beans, cooked or canned
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 tbsp olive oil
• 8 small corn tortillas
• for serving fresh lime wedges
• 1/4 cup fresh cilantro, chopped
• 1/2 cup crumbled queso fresco
• 1/2 tsp salt

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 2 peeled and sliced plantains (1/2-inch thick) and cook for 4 minutes per side until golden and tender.
2. Step 2: Remove plantains and set aside. In the same skillet, add 3 tablespoons dark rum and 2 tablespoons brown sugar, stirring and cooking for 2 minutes until syrupy.
3. Step 3: Return plantains to the skillet, tossing gently in the rum glaze to coat evenly and cook for 1 more minute until caramelized. Remove from heat.
4. Step 4: Heat remaining 1 tablespoon olive oil in a separate pan over medium heat. Add 1 1/2 cups black beans, 1/2 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt, stirring and cooking for 5 minutes until heated through and aromatic.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by layering black beans and rum-glazed plantains inside each tortilla.
6. Step 6: Garnish tacos with 1/4 cup chopped fresh cilantro, 1/2 cup crumbled queso fresco, and serve with fresh lime wedges to squeeze over.