Spicy Plantain Black Bean Tacos
Simple, flavorful, 20-minute tacos with spicy-sweet sautéed plantains and smoky black beans. A satisfying and quick plant-based meal!
Foto: Minimalist Baker — Minimalist BakerBahan-bahan
- 2 very ripe large plantains* ((peeled and cut on an angle into 1/4-inch slices))
- 1 Tbsp coconut oil
- 2 Tbsp 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 can black beans ((if unsalted, add more salt))
- 1/2 tsp ground cumin
- 1 pinch cayenne ((or chili powder))
- 8 -10 yellow or white corn tortillas or taco shells
- 1 medium jalapeño ((seeds removed and sliced))
- Fresh cilantro, chopped
- 1/4 medium red onion ((diced))
- Hot sauce / salsa
- Lime juice
Langkah-langkah
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 (176 C) 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 (as original recipe is written).
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