Minimalist Baker Spicy Plantain Black Bean Tacos

Spicy Plantain Black Bean Tacos

Of course, it’s Minimalist Baker

Recipe type: Entree
Cuisine: Mexican, Vegan
Serves: 4



Make sure your plantains are deep yellow with brown spots and tender to the touch. Otherwise, their flavor won’t be as developed and they can be chewy in texture.

  • 2 very ripe large plantains, peeled and cut on an angle into 1/4-inch slices
  • 1 Tbsp (15 ml) coconut oil
  • 2 Tbsp (18 g) coconut sugar (plus more to taste)
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/4 tsp sea salt (plus more to taste) 1/8 tsp cayenne[/list]


  • 1 15-ounce (425 g) can black beans (if unsalted, add more salt)
  • 1/2 tsp ground cumin
  • pinch cayenne (or chili powder)[/list]


  • 8-10 yellow or white corn tortillas or taco shells

FOR SERVING optional

  • 1 jalapeño, seeds removed and sliced
  • Fresh cilantro, chopped
  • 1/4 red onion, diced
  • Hot sauce / salsa
  • Lime juice


  1. Add black beans to a small saucepan over medium heat and add spices. Once it reaches a low boil, turn heat to low to keep warm, stirring occasionally.
  2. Peel and chop plantains and heat a large metal or cast iron skillet over medium heat.
  3. Add plantains to a mixing bowl and toss with spices.
  4. Once pan is hot, add coconut oil and plantains and spread into a single layer. Sauté on one side for 2-3 minutes, then flip and sauté on the other side for 2-3 minutes more. Turn down heat if browning too quickly. You’re going for a caramelized effect. Set aside.
  5. In the meantime, prep desired toppings and warm tortillas by wrapping in a damp cloth or paper towel and warming in the microwave for 20 seconds (or place tortillas directly on an oven rack for 1-2 minutes in a 350 degree F oven).
  6. To assemble, top tortillas with black beans, plantains and desired toppings. I preferred salsa, hot sauce, red onion, cilantro and jalapeño. Ripe avocado would also make a great addition.[/list]

Best when fresh. Serves 3-4 generously.

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