| Prep: 20 mins | Cook: 35 mins | Difficulty: Intermediate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 498 | 25g | 9g | 64g |
| sugars | fibre | protein | salt |
| 14g | 15g | 14g | 0.44g |
There are countless reasons why the Plantain and Black Beans Tacos recipe stands out to me. Born and raised in Miami with Spanish and Cuban roots, my palate has always danced between Caribbean and European flavors. This recipe marries these culinary styles beautifully, with the sweetness of ripe plantains balancing the earthy goodness of black beans. This is not just a dish, but a melody of flavors singing tales of my heritage.
The Unique Fusion of Flavors
What drew me in initially and keeps me coming back to this Plantain and Black Beans Tacos recipe is the unique fusion of flavors. The slightly sweet and starchy plantains, offset by the savory black beans and spicy jalapeno peppers create a combination that’s a lively fiesta in your mouth. Colorful and vibrant like the streets of Havana, this dish is a sensory journey to the heart of Cuba and Spain, as highlighted by LATAM airlines.
Health Benefits
Apart from being delicious, this recipe is loaded with health benefits as well. Plantains provide a healthy dose of vitamins A, C, and B6, which boost eye health, immunity, and brain function respectively. Black beans are an excellent source of fiber and protein, ideal for ensuring a healthy digestive system and building strong muscles. Avocado slices lend a creamy texture and healthy fats to this tropical fiesta. This dish is also rich in antioxidants, thanks to the diced tomatoes and trip of lime juice. Check out more on these ingredients’ health benefits on the Healthline website.
Compatibility
This recipe could be a fantastic main dish, but if you’re like me and love tapas, it can also be served alongside other small plates. I simply cut the tortillas into small circles and serve miniature versions of the tacos. They are a guaranteed hit at any party. This dish is a fantastic partner to other Latin and Spanish classics like paella or gazpacho, and perfectly paired with a refreshing mojito or sangria to wash down all that delicious goodness.
To say I love this Plantain and Black Bean Tacos recipe would be an understatement. It’s a celebration of my roots, a dance between the flavors of Caribbean and Spanish cuisine that never fails to delight my taste buds. So why not take your palate on a trip and try it out yourself? Remember, life is too short for bland food!
What You’ll Need
- 6 ripe plantains
- 3 cups of dry black beans
- 6 flour tortillas
- 2 avocados, sliced
- 1 cup of shredded lettuce
- 1 tomato, diced
- 1 onion, sliced
- 2 cloves of garlic, minced
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons of olive oil
- 2 tablespoons of lime juice
- Salt and pepper to taste
- 1 bunch of fresh cilantro, chopped
- 1 cup of grated cheese (optional)
- 1 cup of sour cream (optional)
Method
Step One
Start by soaking the black beans overnight or for at least 8 hours. After soaking, rinse them thoroughly before cooking.
Step Two
Place the soaked black beans in a large pot and fill with enough water to cover them, bring to a boil. Reduce heat and let it simmer until beans are tender, this will take around 1 to 2 hours. Add water if necessary and season with salt and pepper to taste.
Step Three
While the beans are cooking, peel the plantains and slice them into half-inch thick circles. Heat olive oil in a large skillet over medium heat, add the plantain slices and sauté each side until they are golden brown and caramelized. Place them on a paper towel to drain any excess oil. Season them lightly with salt.
Step Four
In the same skillet, add more olive oil if necessary and sauté the sliced onion until it’s soft and translucent, about 5 minutes. Add the minced garlic, jalapeno and diced tomatoes. Cook this mixture for another 5 minutes until it’s fragrant and the tomatoes are cooked down.
Step Five
Once the beans are cooked and the vegetables are sautéed, prepare the remaining ingredients. Warm up the flour tortillas and slice the avocados.
Step Six
To assemble the tacos, spread some black beans on one side of the tortilla, top it with several slices of sautéed plantains, onion mixture and sliced avocados. Sprinkle shredded lettuce, diced tomatoes, chopped cilantro and a squeeze of lime juice over the top. You may also add grated cheese and sour cream if desired.
Step Seven
Enjoy these hearty plantain and black bean tacos while they’re still warm. They’re an excellent blend of sweet, salty and tangy flavors in one bite.
