Sautéed Plantain and Black Bean Tacos with Cilantro-Lime Crema

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

Sweet sautéed ripe plantains paired with black beans in soft corn tortillas, topped with a tangy cilantro-lime crema for a vibrant Latin American taco experience. This latin american-inspired tacos & burritos (vegetarian) ready in about 25 minutes pairs black beans, drained and rinsed, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 10 min Cook: 15 min Serves 4 Latin American cuisine 250 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 2 large peeled and sliced ripe plantains (1/2-inch pieces) and sauté for 3-4 minutes per side until golden brown and caramelized. Remove plantains from the skillet and set aside.
  2. Step 2: In the same skillet, add 1 tbsp olive oil, 1 cup drained and rinsed black beans, 1 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt. Cook over medium heat for 4 minutes, stirring occasionally, until the beans are heated through and fragrant.
  3. Step 3: Meanwhile, make the cilantro-lime crema by combining 1/2 cup plain Greek yogurt, 2 tbsp fresh lime juice, 1/4 cup chopped fresh cilantro, and 1 minced garlic clove in a small bowl. Stir until smooth and set aside.
  4. Step 4: Warm 8 small corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable. Assemble tacos by placing sautéed plantains and black beans on each tortilla, then drizzle with the cilantro-lime crema. Serve immediately.

Frequently asked questions

How long does Sautéed Plantain and Black Bean Tacos with Cilantro-Lime Crema take to make?

Total time is about 25 minutes (10 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-Lime 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 olive oil from drying out.

Can I substitute ingredients in Sautéed Plantain and Black Bean Tacos with Cilantro-Lime 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-Lime 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-Lime 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.

Related recipes