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.
Notes
Nutrition Breakdown (Per 2-Taco Serving):
• Calories: ~370
• Protein: 12g
• Carbohydrates: 48g
• Fiber: 14g
• Fats: 10g
• Naturally Gluten-Free, Dairy-Free, and Vegan
Note: Calories may vary depending on tortilla size, toppings, and oil used.
