Spicy Plantain Black Bean Tacos

🧂 Ingredients

• 2 very ripe large plantains* ((peeled and cut on an angle into 1/4-inch slices))
• 1 Tbsp coconut oil
• 2 Tbsp coconut sugar ((plus more to taste))
• 1 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/4 tsp sea salt ((plus more to taste))
• 1/8 tsp cayenne
• 1 15-ounce can black beans ((if unsalted, add more salt))
• 1/2 tsp ground cumin
• 1 pinch cayenne ((or chili powder))
• 8-10 yellow or white corn tortillas or taco shells
• 1 medium jalapeño ((seeds removed and sliced))
• Fresh cilantro, chopped
• 1/4 medium red onion ((diced))
• Hot sauce / salsa
• Lime juice

👨‍🍳 Instructions

1. 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.

2. 2

   Peel and chop plantains and heat a large metal or cast iron skillet over medium heat. Add plantains to a mixing bowl and toss with spices.

3. 3

   Once pan is hot, add coconut oil and 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.

4. 4

   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 (176 C) oven).

5. 5

   To assemble, top tortillas with black beans, plantains and desired toppings. I preferred salsa, hot sauce, red onion, cilantro and jalapeño. Ripe avocado would also make a great addition.

6. 6

   Best when fresh. Serves 3-4 generously (as original recipe is written).