Toasted Plantain and Black Bean Tacos with Avocado Crema

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

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 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.

★ 4.2 (10 ratings) Prep: 15 min Cook: 15 min Serves 4 Latin American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. 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.
  3. Step 3: Warm 8 small corn tortillas in a dry skillet or microwave until pliable.
  4. 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.
  5. 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.

Frequently asked questions

How long does Toasted Plantain and Black Bean Tacos with Avocado 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 Toasted Plantain and Black Bean Tacos with Avocado 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 ripe plantains from drying out.

Can I substitute ingredients in Toasted Plantain and Black Bean Tacos with Avocado 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 Toasted Plantain and Black Bean Tacos with Avocado 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 Toasted Plantain and Black Bean Tacos with Avocado 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.

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