Spicy Plantain and Black Bean Tacos with Avocado Crema

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-26 · Updated 2026-04-26

Sweet fried plantains and smoky black beans nestled in warm tortillas, topped with a smooth avocado crema and fresh garnishes. This latin american-inspired tacos & burritos (vegetarian, gluten free option) ready in about 25 minutes pairs ripe plantains, black beans, ground smoked paprika 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 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.

Ingredients

• 2 large, peeled and sliced into 1/2-inch thick pieces ripe plantains
• 1 can (15 oz), drained and rinsed black beans
• 1 tsp ground smoked paprika
• 1/2 tsp ground cumin
• 3 tbsp for frying vegetable oil
• 8 small corn tortillas
• 1 medium avocado
• 1/4 cup Greek yogurt
• 1 tbsp fresh lime juice
• 1/4 tsp garlic powder
• 1/4 cup chopped cilantro
• 1/4 cup finely chopped red onion
• 1 tsp divided salt
• 1/2 tsp divided black pepper
• 1 small, seeded and minced (optional) jalapeño

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large skillet over medium heat. Fry 2 large peeled and sliced plantains in batches for 2-3 minutes per side until golden and caramelized; drain on paper towels.
2. Step 2: In a bowl, mix 1 can drained black beans with 1 tsp ground smoked paprika, 1/2 tsp ground cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
4. Step 4: For the avocado crema, blend 1 medium avocado, 1/4 cup Greek yogurt, 1 tbsp fresh lime juice, 1/4 tsp garlic powder, 1/4 tsp salt, and a pinch of black pepper until smooth.
5. Step 5: Assemble tacos by layering black beans and fried plantains on each tortilla. Top with 1/4 cup chopped cilantro, 1/4 cup finely chopped red onion, 1 small minced jalapeño if using, and a drizzle of avocado crema before serving.