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
1 15-ounce (425 g) can black beans (if unsalted, add more salt)
1/2 tsp ground cumin
Pinch cayenne (or chili powder)
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
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.
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).
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.
Best when fresh. Serves 3-4 generously.