Black Bean and Baked Plantain Tacos with Avocado

  • Yield: 8 1x
  • Category: Entree, Gluten Free, Vegan


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


  • Corn tortillas
  • Avocado
  • Cilantro
  • Limes
  • Salsa or Tomatoes


  1. 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.
  2. 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.
  3. 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.