Ingredients
Scale
Baked Plantains:
- 2 medium sized ripe plantains
- 2 teaspoons olive oil
- large pinch of salt
Black Beans:
- 2 cups cooked black beans
- 1/2 teaspoon olive oil
- 1/4 cup chopped onion
- 1 large clove garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sweet paprika
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon black pepper
- 3 tablespoons water
- Salt
Tacos:
- Corn tortillas
- Avocado
- Cilantro
- Limes
- Salsa or Tomatoes
Instructions
- Pre-heat the oven to 400 degrees F. Peel the plantains and slice them into 1/2 inch pieces. Place plantains on a baking sheet and drizzle with olive oil and season with a generous pinch of salt. Bake plantains until golden brown, flipping once, about 20 minutes.
- Heat a large pan over medium heat and add olive oil. Add the chopped onion and a pinch of salt and cook for two minutes. Next add the garlic and stir for 30 seconds. Add the black beans, all the spices, a pinch of salt, and stir until mixed together. Using a potato masher, slightly mash most of the black beans, leaving a small portion of them whole. Add the water and stir again until combined.
- To assemble the tacos spread a small amount of black beans down, add a few slices of avocado and baked plantains. Top with cilantro, tomatoes, and lime juice, if desired. Recipe makes about 8 tacos.
- Category: Entree, Gluten Free, Vegan