Let’s be real, tacos are always a good idea. Always.
They’re easy, crowd-pleasing, filling and delicious.
But sometimes, a gal just needs to spice it up (literally and figuratively). And when that time comes (like Cinco de Mayo for instance) you’re going to want to try these bad boys out. Because hello caramelized plantain and black bean tacos (with sriracha aioli to boot)!
Don’t let the fancy name fool you, these are super simple to make and the entire recipe takes less than 30 minutes (and there’s absolutely ZERO prep on your part- woohoo)!
Also once you hop onboard the plantain train I doubt you’ll ever get off. In case you’ve never heard of plantains, these are the bananas starchier, less sugary cousin. This means they take on less of a mushy texture and more like that of a potato- YAS CARBS.
But unlike the potato they’re high in potassium and fiber (1 cup has 4g of fiber!) which both play a crucial role in your digestive health as well as vitamin A and Vitamin C, which contribute to healthy eyesight and vibrant, glowing skin respectively.
They also taste amazing when caramelized in just a tad bit of coconut sugar, coconut oil, cumin and other spices for a sweet, slightly spicy, smoky taste. Pair them with seasoned black beans and kale and serve on GF tortillas (or lettuce wraps) with a spicy Sriracha aioli and you’ve got yourself one seriously satisfying Cinco De Mayo meal.
The best part about these tacos though? They’re so flavorful and hearty no-one will miss the meat. Seriously meat-loving husband (MLH) craves these more than any old beef or chicken taco.
Test it out yourself and see. They also pair great with guac and tequila.
Caramelized Plantain and Black Bean Tacos with Sriracha Aioli
Makes about 4-6 tacos, depending on size
- 2 large and ripe plantains (they will be bruised and yellow when ripe, not green), peeled and
- sliced into angled thick slices (see image)
- 2 tbsp coconut sugar
- 1 tbsp coconut oil, melted
- 1 tsp cumin
- ½ tsp cinnamon
- ½ tsp sea salt
- tiny sprinkle of cayenne (if you like the heat)
Kale and Black Bean Ingredients
- 1 can black beans, drained and rinsed
- 1 cup chopped kale
- ½ cup vegetable stock
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp cumin powder
- 2 cloves garlic
- ½ tsp sea salt
- ½ jalapeno chopped
Sriracha Aioli Ingredients
- 4 tbsp vegan mayo
- 1 tbsp Sriracha
- 2 cloves garlic minced
- ¼ tsp sea salt
- Lime, cilantro, avocado, guacamole, tortillas or lettuce cups
- First pour olive oil in a pot and heat on medium high on the stove. Add in kale and garlic and sauté for a couple minutes, then add in the rest of the black bean ingredients and bring to a boil. Reduce to a simmer and simmer for about 10 minutes or so.
While black beans are simmering mix together your aioli ingredients in a bowl, then set aside.
Finally toss your sliced plantains together with the coconut oil and seasonings. Heat a cast iron pan or skillet over medium high heat on the stove and toss in a bit of coconut oil to coat the pan. Once hot add in plantains and let sear for about 2 minutes on each side, until nicely browned and crispy.
- Warm tortillas and layer with aioli, black beans and kale and finish with the plantains. Top with avocado, cilantro and fresh lime.
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