Tacos con plátano picante y frejoles negros

Spicy plantain black bean tacos


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

Black beans
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
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.
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.