Plantain Black Bean Tacos - Bravabod
Recipes

Plantain Black Bean Tacos

Valentina

These meatless black bean tacos are sure to be a hit at any party or your next Taco Tuesday. The addition of pan-cooked ripe plantains adds a sweet-starchy flavor that contrasts so nicely against the spicy taco seasoning, earthy beans, and melty cheese. Ready in 20 minutes.

How To MakeDiet Type: Classic

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
  • 6 to 8 tortillas of choice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 large ripe plantain(s) (or 2 medium-sized, Note 1)
  • 3/4 cup shredded low-moisture mozzarella, crumbled cotija, or feta cheese
  • 1 red or yellow bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 tablespoons high-heat cooking oil
  • 2 teaspoons taco seasoning (Note 2)
  • 5-Minute Cilantro Sauce or avocado, to taste
  • chopped fresh cilantro, for topping
  • salt and hot sauce, to taste

Instructions
  1. Step 1: Heat 1 tablespoon of cooking oil in a frying pan over medium-high heat. Add the sliced peppers, onion, taco seasoning, salt, and pepper. Cook the vegetables, stirring occasionally with a spatula for 4 to 6 minutes. The vegetables will be ready when they have softened somewhat and have some browning on the sides. Add the drained beans and toss to combine. Set aside.
  2. Step 2: Peel and cut the plantain(s) on an angle into 1/4 to 1/2 inch slices. Heat the remaining 1 tablespoon of cooking oil in the frying pan over medium-high heat. Once shimmering, add the sliced plantains in a single layer (divide into batches if needed). Sprinkle with salt and cook the plantains for 2 to 3 minutes per side. The plantains will be ready when both sides are golden brown and caramelized. Set aside.
  3. Step 3: Warm a dry frying pan over medium-heat and heat the tortillas on both sides for 30 seconds. Add about 2 to 4 tablespoons of cheese onto each one (the amount will vary depending on the size of your tortillas). Cover the pan with a lid for 15 to 30 seconds, or until the cheese begins to melt.
  4. Serve: Once the cheese begins to melt, top the warm tortillas with a few plantain pieces, some pepper-bean blend, fresh cilantro, and cilantro sauce or avocado. Serve immediately.

Recipe Notes

Note 1: Look for plantains that have a deep yellow skin with black spots. They should be soft to the touch, but not entirely mushy. Green plantains will have a very different taste and texture in this recipe.

Note 2: No taco seasoning? Make your own easy blend by combining: 1/2 teaspoon smoked paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon cumin + 1/4 teaspoon dried oregano + 1/4 teaspoon pepper or cayenne + 1/4 teaspoon salt.

Nutrition

These meatless black bean tacos are sure to be a hit at any party or your next Taco Tuesday. The addition of pan-cooked ripe plantains adds a sweet-starchy flavor that contrasts so nicely against the spicy taco seasoning, earthy beans, and melty cheese. Ready in 20 minutes.

How To MakeDiet Type: Plant-based

liked this

Freeze For Not recommended

Best by 2-3 days


Shopping List
  • 6 to 8 tortillas of choice
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 large ripe plantain(s) (or 2 medium-sized, Note 1)
  • 3/4 cup shredded vegan mozzarella-style or monterey jack cheese (or guacamole)
  • 1 red or yellow bell pepper, thinly sliced
  • 1/2 red onion, thinly sliced
  • 2 tablespoons high-heat cooking oil
  • 2 teaspoons taco seasoning (Note 3)
  • 5-Minute Cilantro Sauce or avocado, to taste
  • chopped fresh cilantro, for topping
  • salt and hot sauce, to taste

Instructions
  1. Step 1: Heat 1 tablespoon of cooking oil in a frying pan over medium-high heat. Add the sliced peppers, onion, taco seasoning, salt, and pepper. Cook the vegetables, stirring occasionally with a spatula for 4 to 6 minutes. The vegetables will be ready when they have softened somewhat and have some browning on the sides. Add the drained beans and toss to combine. Set aside.
  2. Step 2: Peel and cut the plantain(s) on an angle into 1/4 to 1/2 inch slices. Heat the remaining 1 tablespoon of cooking oil in the frying pan over medium-high heat. Once shimmering, add the sliced plantains in a single layer (divide into batches if needed). Sprinkle with salt and cook the plantains for 2 to 3 minutes per side. The plantains will be ready when both sides are golden brown and caramelized. Set aside.
  3. Step 3: Warm a dry frying pan over medium-heat and heat the tortillas on both sides for 30 seconds. Add about 2 to 4 tablespoons of cheese onto each one (the amount will vary depending on the size of your tortillas). Cover the pan with a lid for 15 to 30 seconds, or until the cheese begins to melt. Note: If using the guacamole option, simply warm the tortillas and then spread the guacamole over center the tortilla.
  4. Serve: Once the cheese begins to melt, top the warm tortillas with a few plantain pieces, some pepper-bean blend, fresh cilantro, and cilantro sauce or avocado. Serve immediately.

Recipe Notes

Note 1: Look for plantains that have a deep yellow skin with black spots. They should be soft to the touch, but not entirely mushy. Green plantains will have a very different taste and texture in this recipe.

Note 2: No taco seasoning? Make your own easy blend by combining: 1/2 teaspoon smoked paprika + 1/2 teaspoon garlic powder + 1/2 teaspoon cumin + 1/4 teaspoon dried oregano + 1/4 teaspoon pepper or cayenne + 1/4 teaspoon salt.

Nutrition

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Plantain Black Bean Tacos

PT20M 6 to 8 tortillas of choice 1 (15 ounce) can black beans, drained and rinsed 1 large ripe plantain(s) (or 2 medium-sized, Note 1) 3/4 cup shredded low-moisture mozzarella, crumbled cotija, or feta cheese 1 red or yellow bell pepper, thinly sliced 1/2 red onion, thinly sliced 2 tablespoons high-heat cooking oil 2 teaspoons taco seasoning (Note 2) 5-Minute Cilantro Sauce or avocado, to taste chopped fresh cilantro, for topping salt and hot sauce, to taste Gluten Free Vegan 3 Servings Ingredients:

3 Servings

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