Plantain & Black Bean Tacos

Plantain & Black Bean Tacos

Serves 8
Diet VV/ GF/ RSF
Time 20

A perfect combination of sweet & crispy plantains with a rich & savoury black bean purée. Extremely satisfying, super customisable and delicious.

Produce

Tortillas

8 — Corn tortillas

Plantains

2 — Large plantains, ripe (peeled and cut into slices)

1 tbsp — Oil

1 tbsp — Ground cumin

1 pinch — Chilli powder

1/2 tbsp — Ground cinnamon

Salt & pepper

Black Beans

1 can — Black beans, drained and rinsed

1/2 tsp — Ground cumin

1 pinch — Cayenne

1/2 — Onion, diced

1 tbsp — Oil

Salt & pepper

Water

Toppings

Pickled red onion

Dehydrated coconut

Vegan sour cream

Hot sauce

Specifications

Black Beans

Add olive oil to a pan on medium heat. Once warm, add the diced onion and sauté until translucent. While simmering, add in the spices and black beans. Turn the heat to low, stirring occasionally. Mash the beans with a potato masher or fork until smooth (add water if needed). Season with salt & pepper. Set aside.

Plantains

Heat oil in a large metal or cast-iron skillet over medium heat. Add plantains to a mixing bowl and toss with spices. When the oil is simmering, add the plantain slices in a single layer. Cook on one side for about 2—3 minutes. When they’ve got a deeply browned crust, flip and cook on the other side for 2—3 more minutes (you’re going for a caramelised effect). Turn down the heat if browning too quickly. Set aside.

Assemble

Prepare desired toppings and warm tortillas. To assemble, top tortillas with a thin layer of black bean purée, a few slices of plantain and your desired toppings. Enjoy warm!