Sautéed Plantain and Black Bean Tacos with Cilantro Crema
Sweet sautéed plantains paired with smoky black beans in soft corn tortillas, topped with a tangy cilantro crema for a vibrant taco experience. This mexican-inspired tacos & burritos (vegetarian) ready in about 30 minutes pairs (15 oz), drained and rinsed black beans, ground cumin, smoked paprika 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, peeled and sliced into 1/2-inch rounds ripe plantains
- 1 can (15 oz), drained and rinsed black beans
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 3 tbsp olive oil
- 8 small corn tortillas
- 1/3 cup, chopped fresh cilantro leaves
- 1/2 cup plain Greek yogurt
- 2 tbsp fresh lime juice
- 1 tsp total, divided salt
- 1/4 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 medium peeled and sliced plantains (1/2-inch rounds) and sauté for 3-4 minutes per side until golden brown and caramelized. Remove from skillet and keep warm.
- Step 2: In the same skillet, add 1 tbsp olive oil and stir in 1 can drained and rinsed black beans, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt, and 1/4 tsp black pepper. Cook for 5 minutes, stirring occasionally, until heated through and fragrant.
- Step 3: Warm 8 small corn tortillas in a dry skillet or microwave for 30 seconds until pliable.
- Step 4: For the cilantro crema, combine 1/2 cup plain Greek yogurt, 1/3 cup chopped fresh cilantro leaves, 2 tbsp fresh lime juice, and 1/2 tsp salt in a small bowl. Mix until smooth.
- Step 5: Assemble each taco by layering black beans, 3-4 slices of sautéed plantain, and a generous drizzle of cilantro crema. Serve immediately.
Frequently asked questions
How long does Sautéed Plantain and Black Bean Tacos with Cilantro Crema take to make?
Total time is about 30 minutes (15 min prep + 15 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 Sautéed Plantain and Black Bean Tacos with Cilantro Crema?
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 ground cumin from drying out.
Can I substitute ingredients in Sautéed Plantain and Black Bean Tacos with Cilantro Crema?
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 Sautéed Plantain and Black Bean Tacos with Cilantro Crema 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 Sautéed Plantain and Black Bean Tacos with Cilantro Crema vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
