My husband grew up eating tostones, or fried plantains. When I was introduced to them, I fell in love with plantains! They are a versatile ingredient that I have been enjoying experimenting with. Tacos are pretty much a food group at my house, so we tried and loved plantain black bean tacos!
The best part about these tacos is the garlic vinaigrette. It is very similar to the dipping sauce used with tostones, and adds SO MUCH flavor to these tacos! Plus, it’s only three simple ingredients, olive oil, vinegar, and garlic!
These tacos are served with red cabbage for color and crunch, as well as cilantro and queso fresco. With tacos, I’m usually the one saying, YES! Load on the cheese! However, the plantains already add a nice creaminess to this dish, so you really don’t need a lot of queso fresco. Just enough for a salty punch of flavor!
Variations to the Plantain Black Bean Tacos with Garlic Vinaigrette:
- Yellow plantains are a lot sweeter than green plantains. I prefer the green plantains for this dish. Be aware, that they ripen quickly once home from the store! I usually try to use my plantain within a day or two!
- Vegan: try avocado in place of the queso fresco.
- Gluten free: use corn tortillas instead of flour.
- Other recipes using plantains: Black bean plantain rice bowls with cilantro pesto and Jamaican jerk plantain veggie burgers.
- 1 cup black beans cooked black beans
- ½ cup water
- ¼ tsp each: salt, pepper, and cumin
- 1 bay leaf
- 1 green plantain
- 1 TBS canola oil
- 4 6-in whole wheat tortillas
- 1 cup sliced red cabbage
- 6 TBS crumbled queso fresco
- ¼ cup minced cilantro
- 3 garlic cloves, minced
- 1 TBS olive oil
- 1 TBS white vinegar
- Combine all ingredients for the black beans in a medium pan. Bring to a boil and simmer until thick, about 5 minutes.
- 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.
- 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.
- To make the garlic vinaigrette, mix together garlic, olive oil, and vinegar. Let this rest while you prepare the tacos.
- To assemble tacos, spoon seasoned black beans down the center of each tortilla. Top each with ¼ cup sliced red cabbage, 1½ TBS crumbled queso fresco, 1 TBS minced cilantro, and 5 plantain slices. Serve.
This post was shared at the Weekend Potluck and Fiesta Friday!
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