Spiced Caribbean Black Bean and Plantain Tacos

By AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Sweet plantains and smoky black beans come together in soft corn tortillas, topped with a tangy slaw for a vibrant Caribbean-inspired taco experience. This Caribbean-inspired taco and burrito recipe (vegetarian), ready in about 35 minutes, pairs ripe plantains, black beans, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 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 tsp smoked paprika
• 2 tbsp olive oil
• 8 small corn tortillas
• 1 cup, shredded red cabbage
• 2 tbsp lime juice
• 1/4 cup chopped cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

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

Instructions

1. Step 1: In a medium bowl, toss 2 peeled and sliced medium plantains with 1 tbsp olive oil and a pinch of salt.
2. Step 2: Heat a large skillet over medium heat and add the plantains. Cook for 3-4 minutes per side until golden brown and caramelized, then remove and set aside.
3. Step 3: In the same skillet, add 1 tbsp olive oil and sauté 1 can drained black beans with 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper for 5 minutes until heated through and slightly thickened.
4. Step 4: In a small bowl, combine 1 cup shredded red cabbage, 2 tbsp lime juice, and 1/4 cup chopped cilantro to make a quick slaw.
5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
6. Step 6: Assemble tacos by layering black beans, caramelized plantains, and a generous spoonful of cabbage slaw on each tortilla.
7. Step 7: Serve immediately with extra lime wedges if desired.