Description

These black bean tacos are an irresistible weeknight hero featuring warm spices and crispy plantains. This easy, hearty, and healthy dinner is perfect for busy evenings.

Ingredients

Scale

2 cans (425 g) black beans, drained and rinsed
15 mL (1 tbsp) olive oil
1 medium (150g) yellow onion, finely diced
3 cloves garlic, minced
120 mL (0.5 cup) vegetable broth
10 mL (2 tsp) smoked paprika
5 mL (1 tsp) ground cumin
2.5 mL (0.5 tsp) dried oregano
30 mL (2 tbsp) pure maple syrup
30 mL (2 tbsp) apple cider vinegar
2.5 mL (0.5 tsp) fine sea salt
1.25 mL (0.25 tsp) black pepper
1 medium (approx. 200g) ripe plantain, yellow with some black spots
240 mL (1 cup) vegetable oil, for frying
120 mL (0.5 cup) dairy sour cream
30 mL (2 tbsp) fresh lime juice, from 1-2 limes
30 g (1 oz) fresh cilantro, chopped, plus extra leaves for garnish
12 small (15 cm / 6-inch) corn tortillas
0.5 medium (75g) red onion, very thinly sliced
120 mL (0.5 cup) water, for pickled onions
15 mL (1 tbsp) granulated sugar, for pickled onions

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Instructions

Prepare Quick-Pickled Onions: In a small bowl, combine very thinly sliced red onion with water, apple cider vinegar, and granulated sugar. Stir until the sugar dissolves. Set aside to pickle, allowing them to soften and develop a vibrant pink color.
Make Crispy Plantain Crumble: Peel a ripe plantain and slice it extremely thin (about 1-2 mm) using a mandoline or sharp knife. Heat 240 mL (1 cup) vegetable oil in a medium skillet over medium-high heat until it reaches 175 C (350 F). Fry plantain slices in small batches until golden brown and crisp, 1-2 minutes per side. Transfer to paper towels, sprinkle with salt, and roughly chop once cooled for a delightful crunch.
Sauté Aromatics And Spices: In a large skillet or Dutch oven, heat 15 mL (1 tbsp) olive oil over medium heat. Add finely diced yellow onion; cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant. Stir in smoked paprika, ground cumin, and dried oregano; cook for 1 minute, stirring constantly, until the spices are aromatic.
Simmer And Mash Beans: Add drained and rinsed black beans, vegetable broth, pure maple syrup, apple cider vinegar, fine sea salt, and black pepper to the skillet. Bring to a gentle simmer, then reduce heat to low and cook for 8-10 minutes, stirring occasionally, until the liquid slightly reduces and flavors have melded. Using a fork, mash about one-third of the black beans directly in the pan to create a creamier texture while retaining some whole beans. Taste and adjust seasoning as needed.
Prepare Lime-Cilantro Crema: In a small bowl, whisk together dairy sour cream, fresh lime juice, and chopped fresh cilantro. Season with a pinch of salt to taste for a creamy, zesty topping.
Warm Tortillas And Assemble: Heat a dry skillet or griddle over medium-high heat. Warm corn tortillas individually for about 30 seconds per side, until pliable and slightly charred at the edges. Keep warm tortillas wrapped in a clean kitchen towel. Fill each tortilla generously with the smoked maple black beans, then sprinkle with Crispy Plantain Crumble. Drizzle with Lime-Cilantro Crema and garnish with quick-pickled red onions and fresh cilantro leaves.

Notes

Store leftover components separately in airtight containers in the fridge for up to 3 days. For more heat, add a pinch of cayenne pepper or finely diced jalapeño. For a deeper smoky profile, add more smoked paprika. Mashing one-third of the beans creates a rich, satisfying texture. Using a cast iron skillet to warm tortillas gives the best char and pliability.

Prep Time: 30 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Stovetop
Cuisine: Tex-Mex

Nutrition

Serving Size: 2 tacos
Calories: 480 calories
Sugar: 11 g
Sodium: 580 mg
Fat: 15 g
Saturated Fat: 3 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 8 g
Protein: 8 g
Cholesterol: 4 mg