Description
These vegan plantain tacos with refried beans are an easy-to-make, good-for-you weeknight meal.
Ingredients
Scale
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
