These sunny plantain tacos with refried beans are an easy-to-make, good-for-you weeknight meal.
Every time I eat plantains, I think, “Why don’t I eat these more often?!” They’re delicious, affordable, and cook up in mere minutes. Whether you’re working with green plantains or yellow ones, they’re super versatile, too.
These vegan plantain tacos are an easy summer meal, especially if you have some pre-cooked beans waiting for you in the fridge, or if you opt for store-bought refried beans (which, honestly, I really dig).
All you have to do is pan-fry the plantains, prep the toppings, and dinner is served. The contrast of sweet, syrupy plantains with savory beans and citrusy toppings is just unbeatable.
About Plantains
Plantains are not like regular snacking bananas. Although they are a type of banana, they’re slightly larger and have a thicker skin. They’re also mainly used for savory applications instead of sweet.
Plantains are sold in a range of colors – from green (unripe), to yellow (ripe-ish), to brown (super ripe and sweet). For these tacos, use yellow plantains with black spots. Alternatively, buy green ones and leave them at room temp for a few days/weeks to ripen.
They’re also quite good for you! Plantains are packed with potassium, Vitamin C, magnesium, and fiber.
What’s In These Plantain Tacos
These tacos start with sweet plantains [i.e. yellow ones with black spots], that you simply peel and pan-fry. You’ll also need some refried beans (you can make your own or use store-bought), as well as guacamole and pico de gallo. I highly recommend making these from scratch as well – it’s easy and way tastier, of course – but in a pinch, you can get them at the store, too.
How to Make Plantain Tacos
Find complete instructions with ingredient amounts in the recipe card below.
Step 1: Pan-Fry the Plantains
To peel plantains, cut a long slit down the middle (without cutting through the flesh), then pry the skin off by slipping your thumbs underneath. Cut the plantains into thick slices on a diagonal.
Cook in a single layer in a well-oiled skillet until golden on the bottom, about 3 minutes, then flip and brown the other side. Then transfer to a plate and season with salt.
Step 2: Prep the Toppings
Reheat the refried beans and – if making from scratch – chop up the pico de gallo and make the guacamole. Warm the tortillas as well; I like to toast them directly on the burner of my gas stove. If you have an electric stove, toast the tortillas in a dry skillet over high heat instead.
Step 3: Assemble the Tacos
Divide the beans, plantains, guacamole, and pico de gallo among the tortillas. Serve immediately.
Make-Ahead Tips
Leftover pan-fried sweet plantains keep pretty well. Store them in an airtight container in the fridge and use within 3 days.
More Mexican-Inspired Recipes…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag your creation with @thenewbaguette on Instagram.
The Full Recipe
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Plantain Tacos
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 10 to 12 tacos 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
- Diet: Vegan
Description
These vegan plantain tacos with refried beans are an easy-to-make, good-for-you weeknight meal.
Ingredients
For the Pico de Gallo* (see note below)
- 2 vine or plum tomatoes, finely diced
- 1/2 cup diced red onion (about 1/2 medium onion)
- 1/2 cup chopped cilantro (about 1/2 large bunch)
- 2 tablespoons lime juice
- 1/4 teaspoon fine sea salt
For the Tacos
- 1 to 2 tablespoons neutral oil, like avocado or coconut oil
- 2 yellow plantains with black spots, cut into diagonal 3/4-inch-thick slices
- 2 cups refried beans (homemade or one 16-ounce can store-bought)
- 10 to 12 corn tortillas
For the Guacamole
- 1 ripe medium avocado, pitted and peeled
- 1 tablespoon lime juice
- 2 tablespoons finely diced red onion
- 2 tablespoons minced cilantro
- Fine sea salt, to taste
Instructions
- If making pico de gallo from scratch, combine all the pico ingredients in a medium bowl and set aside to marinate while you prep the remaining components, about 15 minutes.
- Cook the plantains. Heat a large non-stick skillet over medium-low heat and add enough oil to generously coat the bottom. Add the plantains in a single layer (you may have to do this in 2 batches) and cook until golden on the bottom, about 3 minutes. Then flip and cook the other side. Transfer to a plate and sprinkle with salt.
- Meanwhile, make the guacamole. Place the avocado in a shallow bowl and add the lime juice. Mash with a fork until smooth. Then stir in the onion and cilantro, and season to taste with salt.
- Warm up the beans and tortillas. I like to toast tortillas directly on the burner. If you have an electric stove, heat the tortillas in a dry skillet over high heat instead.
- Divide the beans, plantains, pico, and guacamole among the tortillas. Serve immediately.
Notes
If you’re short on time, use store-bought pico de gallo.
Nutrition
- Serving Size: 2 tacos
- Calories: 380
- Sodium: 223 mg
- Fat: 13.9 g
- Carbohydrates: 59 g
- Fiber: 12.3 g
- Protein: 9.7 g
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