7-Minute Latin-Inspired Tacos That’ll Blow Your Mind
Estimated Time: 25 minutes | Serves: 4
A Flavor-Packed Dinner That Feeds Your Soul
There are two types of weeknights: the ones where you’ve got energy to cook something elaborate… and the ones where you stare into the fridge wondering if cereal counts as dinner.
This taco night was born from one of those second types. I was standing in the kitchen with a hungry family, a ripe plantain, and a pantry full of basics. I wasn’t in the mood to spend a lot of time cooking — but I wanted something nourishing and bold. That’s when I remembered how powerful plantains can be when paired with simple seasonings and black beans.
These tacos are fast, filling, and full of flavor. The sweet caramelized plantains balance perfectly with the smoky black beans, and the creamy avocado-lime sauce brings it all home.
Why This Recipe Works
- It’s Fast: Dinner in 25 minutes.
- It’s Budget-Friendly: Minimal ingredients, pantry staples.
- It’s Nutritious: High fiber, plant protein, and healthy fats.
- It’s Adaptable: Make it a bowl, tostada, or wrap.
- It’s a Vibe: Sweet + smoky + creamy = perfect bite.
Ingredients
For the Tacos
- 1 ripe plantain, sliced into ¼” rounds
- 1 tbsp olive oil
- 1 (15 oz) can black beans, drained and rinsed
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt to taste
- 8 small corn tortillas
- Optional: diced red onion, chopped cilantro, pickled jalapeños
For the Avocado-Lime Sauce
- 1 ripe avocado
- Juice of 1 lime
- 1 small garlic clove
- 2 tbsp water (more to thin, if needed)
- Pinch of salt
Instructions
Caramelize the Plantains: Heat oil in a skillet. Add plantains in a single layer and cook 3–4 mins per side until golden. Remove and set aside.
Heat the Beans: In the same skillet, add beans, cumin, paprika, and salt. Cook 3–5 mins. Mash slightly for texture.
Make the Sauce: Blend avocado, lime, garlic, water, and salt until smooth. Add more water to thin as needed.
Assemble: Warm tortillas. Fill with beans, plantains, and drizzle with sauce. Top with garnishes.
Customize It
- Add shredded greens like romaine or arugula for crunch.
- Swap black beans for lentils or pinto beans.
- No plantains? Try roasted sweet potatoes or zucchini rounds.
- Top with crushed tortilla chips or roasted pepitas.
- Turn it into a burrito bowl with rice or quinoa.
Nutrition Info (Per 2-Taco Serving)
- Calories: ~370
- Protein: 12g
- Carbs: 48g
- Fiber: 14g
- Fats: 10g
- Gluten-Free, Dairy-Free, Vegan
What to Serve With These Tacos
- Mexican Street Corn Salad
- Quick Cilantro Lime Rice
- Plantain Chips
- Pineapple Agua Fresca
Storage & Reheating
- Beans and plantains: Store separately in airtight containers in fridge for 4 days.
- Avocado-lime sauce: Best fresh, but lasts 1–2 days.
- Reheat: Skillet or microwave for beans; re-crisp plantains in skillet or toaster oven.
FAQs
Can I prep this ahead of time? Yes! Cook beans and plantains ahead. Assemble fresh with sauce the day of.
Is this kid-friendly? Very! Sweet plantains make it fun and comforting for little ones.
Can I freeze it? The beans freeze well. Plantains are best fresh or refrigerated for a few days.
From My Kitchen to Yours
If you make this recipe, tag @thedestinedkitchen and use the hashtag #destined4greathealth so I can cheer you on! These tacos are one of those feel-good meals that prove eating plant-based doesn’t mean sacrificing flavor or joy.
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Ingredients
For the Tacos:
- 1 ripe plantain yellow with black spots, sliced into ¼” rounds
- 1 tbsp olive oil
- 1 15 oz can black beans, drained and rinsed
- ½ tsp ground cumin
- ½ tsp smoked paprika
- Salt to taste
- 8 small corn tortillas
- Optional toppings: diced red onion chopped cilantro, pickled jalapeños
For the Avocado-Lime Sauce:
- 1 ripe avocado
- Juice of 1 lime
- 1 small garlic clove
- 2 tbsp water more to thin, if needed
- Pinch of salt
Instructions
Step 1: Caramelize the Plantains
- Heat olive oil in a skillet over medium heat. Once hot, add plantain slices in a single layer. Let them sizzle for about 3–4 minutes per side until golden and caramelized. Remove from the skillet and set aside.
- Pro tip: Don’t overcrowd the pan — work in batches if needed.
Step 2: Heat the Beans
- In the same skillet (no need to clean it), add the black beans, cumin, smoked paprika, and a generous pinch of salt. Stir well and cook for 3–5 minutes until warm and lightly mashed. This helps them hold together in the tacos.
Step 3: Blend the Sauce
- While your beans are warming, throw the avocado, lime juice, garlic, water, and salt into a blender or food processor. Blend until smooth and creamy. You can add a splash more water if it’s too thick.
- This sauce is so good you’ll want to keep a jar in the fridge all week.
Step 4: Assemble Your Tacos
- Warm your tortillas (either over the stove or in the microwave wrapped in a damp towel). Fill each one with a scoop of beans, a few golden plantains, and a big drizzle of that creamy sauce. Garnish with onion, cilantro, or anything else your heart desires.
