Cilantro Lime Plantain Tacos



  • 2 very ripe large plantains*, peeled and cut on an angle into 1/4-inch slices
  • 1 organic Stevia packet
  • 1 tsp ground cumin
  • 1/2 tsp ground cinnamon
  • 1/8 tsp cayenne pepper



  • 1 15-ounce can low sodium black beans
  • 1/2 tsp ground cumin
  • pinch cayenne (or chili powder)



  • 8-10 yellow or white corn tortillas or taco shells


FOR SERVING optional

  • 1 jalapeño, seeds removed and sliced
  • Fresh cilantro, chopped
  • Black olives
  • Green onions
  • Avocado
  • 1/4 red onion, diced
  • Hot sauce / salsa
  • Lime juice
  • Vegan sour cream


  1. Add black beans to a small saucepan over medium heat and add spices. Once it reaches a low boil, turn heat to low to keep warm, stirring occasionally.


  1. Peel and chop plantains, add to a mixing bowl and toss with spices. Heat large skillet and spray with non stick cooking spray.


  1. Once pan is hot, add plantains and spread into a single layer. Sauté on one side for 2-3 minutes, then flip and sauté on the other side for 2-3 minutes more. Turn down heat if browning too quickly. You’re going for a caramelized effect. Set aside.


  1. In the meantime, prep desired toppings and warm tortillas by wrapping in a damp cloth or paper towel and warming in the microwave for 20 seconds (or place tortillas directly on an oven rack for 1-2 minutes in a 350 degree F oven).


  1. To assemble, top tortillas with black beans, plantains and desired toppings.


  1. Best when fresh. Serves 3-4 generously.


Want help with plant based cooking techniques, ingredient substitutions or setting up your plant based pantry?

Buy our ebook Green Zone Plant Based Cooking Guide for only $14.95!

Print Friendly, PDF & Email

Leave a Comment

You must be logged in to post a comment.