Toasted Plantain and Black Bean Tacos with Avocado Crema

By AislePrompt Editorial · Published 2026-05-04 · Updated 2026-05-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Warm, toasted plantain slices paired with hearty black beans and a smooth avocado crema in soft corn tortillas for a satisfying vegetarian taco. This Latin American-inspired vegetarian recipe, ready in about 30 minutes, pairs ripe plantains, black beans, olive oil 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.

Prep: 15 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving

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Ingredients

2 medium, peeled and sliced into 1/4-inch rounds ripe plantains
1 can (15 oz), drained and rinsed black beans
3 tablespoons, divided olive oil
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon salt
8 small corn tortillas
1 large ripe avocado
2 tablespoons lime juice
1/4 cup plain Greek yogurt
2 tablespoons, chopped fresh cilantro

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Instructions

Step 1: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add 2 peeled and sliced medium plantains (1/4-inch rounds) and cook for 3-4 minutes per side until golden brown and slightly crispy on the edges. Remove and set aside on paper towels.
Step 2: In the same skillet, add 1 tablespoon olive oil, then stir in 1 can (15 oz) drained and rinsed black beans, 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, and 1/2 teaspoon salt. Cook for 4-5 minutes, stirring occasionally, until beans are heated through and aromatic.
Step 3: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
Step 4: To make avocado crema, blend 1 large ripe avocado with 2 tablespoons lime juice, 1/4 cup plain Greek yogurt, and 2 tablespoons chopped fresh cilantro until smooth and creamy.
Step 5: Assemble tacos by layering toasted plantain slices and seasoned black beans on each tortilla, then drizzle generously with avocado crema. Serve immediately with extra cilantro if desired.