Print

Plantain Black Bean Tacos with Garlic Vinaigrette

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These plantain black bean tacos are a fun way to switch up taco Tuesdays! In a tortilla, layer seasoned black beans, red cabbage, queso freso, cilantro, and fried plantain slices. Drizzle with garlic vinaigrette and enjoy!

Ingredients

Black Beans

  • 1 cup black beans cooked black beans
  • 1/2 cup water
  • 1/4 tsp each: salt, pepper, and cumin
  • 1 bay leaf

Tacos

  • 1 green plantain
  • 1 TBS canola oil
  • 4 6-in whole wheat tortillas
  • 1 cup sliced red cabbage
  • 6 TBS crumbled queso fresco
  • 1/4 cup minced cilantro

Garlic Vinaigrette

  • 3 garlic cloves, minced
  • 1 TBS olive oil
  • 1 TBS white vinegar

Instructions

  1. Combine all ingredients for the black beans in a medium pan. Bring to a boil and simmer until thick, about 5 minutes.
  2. Meanwhile, peel and slice the plantain. Cut a slit down the side of the plantain and pull the peel off around the fruit, not down the fruit. Slice peeled plantain into 20 slices.
  3. Add 1 TBS canola oil and plantain slices to a 10 inch, heavy bottomed skillet. Cook until lightly browned on both sides, 5-7 minutes. Drain on a paper towel lined plate.
  4. To make the garlic vinaigrette, mix together garlic, olive oil, and vinegar. Let this rest while you prepare the tacos.
  5. To assemble tacos, spoon seasoned black beans down the center of each tortilla. Top each with 1/4 cup sliced red cabbage, 1 1/2 TBS crumbled queso fresco, 1 TBS minced cilantro, and 5 plantain slices. Serve.

Find it online: https://www.alisonsallspice.com/plantain-black-bean-tacos/