Taco Thursday?

March 10, 2016 Off By mkelly

So apparently I’m not so great at making tacos ON a Tuesday, but better late than never, right? I guess Taco Thursday will have to be the new Taco Tuesday, at least for this week.

As a vegetarian/vegan I sometimes find it hard to find new and exciting spins on old classics. Vegetarian tacos almost always consist of rice, beans and some type of vegetable. When I saw this Spicy Plantain Black Bean Taco recipe from Minimalist Baker, I knew I had to try it. I don’t think I’ve ever really had a plantain before so I was a little nervous about how it would taste in a taco, but I was pleasantly surprised how delicious they were. They were a perfect mix of sweet and spicy. The slight caramelization paired well with the black beans and avocado. The recipe called for 2 large plantains but I think maybe 4 medium size would be better. I felt like the plantains were a little lost in the sea of other ingredients/toppings. I will definitely make these again. Buen Provecho!


Spicy Plantain Black Bean Tacos


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

Black Beans

1 15-ounce can black beans
1/2 tsp ground cumin
pinch cayenne

8-10 yellow or white corn tortillas

Toppings (optional)

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


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.

Peel and chop plantains and heat a large metal or cast iron skillet over medium heat. Add plantains to a mixing bowl and toss with spices.

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.

While plantains are sauteeing, prep the desired toppings and warm tortillas by placing tortillas directly on an oven rack for 1-2 minutes in a 350 degree F oven.

To assemble, top tortillas with black beans, plantains and desired toppings.

Yield 4 servings