I’m really excited about sharing this recipe. The inspiration comes from Venezuelan arepas, griddle-fried corncakes often filled with various combinations of beef, chicken, cheese, guacamole, plantains, and chorizo. I made an easier version, subbing in pre-made corn tortillas topped with a vegetarian-friendly rendition of Cuban black beans and quick fried plantains. The salty/sweet taco gets an extra dose of delicious with lazy guacamole. I’ve eaten these tacos the past three days and they’re fantastic fresh and reheated. You really can’t go wrong with salty and sweet. (See pretzels and chocolate.) CSA Week Two update: I’m drowning in lettuce. I’m ashamed to admit it’s too many greens, even for me. I received kohlrabi again and made another stir-fry. The only other non-leafy produce was radishes, which I added to a quinoa dish of goat cheese, sauteed asparagus, avocado, and chickpeas with a lemon tahini dressing. It was fantastic. Tomorrow promises more varieties of lettuce, the last of the kohlrabi, and garlic scapes, which I’ve read make a really nice pesto. Ingredients:
1 (16-ounce) can black beans, drained and rinsed
1 red bell pepper, diced
1 shallot, minced
1 garlic clove, minced
1 tbsp olive oil
1 tsp cumin
1 large ripe plantain (starting to brown), cut into 1/4 inch slices
2 tsp coconut oil
6 corn tortillas (Trader Joe’s makes GREAT ones that only contain corn, lime, and salt!)
1 lime, juiced
In a medium saucepan, heat olive oil over medium-high heat until shimmering. Add red bell pepper and salt, stirring occasionally until softened, about 3 minutes. Add minced shallots and garlic and cook until fragrant and shallot becomes translucent, about 1 minute. Add black beans, cumin, and 1/2 cup water. Partially cover saucepan with lid and simmer, reducing heat to low, for 15 minutes. Most of the liquid should have evaporated. If not, cook longer. Meanwhile, heat coconut oil in large, non-stick skillet over medium-high heat. Once hot, add plantains and cook until brown, about 2 minutes per side. To make “lazy” guacamole, mash together avocado, lime juice, and salt. Heat corn tortillas in the microwave for 30 seconds on high. Top with cooked beans, plantains, and guacamole. Serves 2-3
4 Responses to Black Bean Tacos with Plantains and Guacamole
These look so good! Making me hungry haha. Will have to give them a try!
Thanks for sharing!!
I made myself hungry writing this post 🙂 Hope you like them!
What a fantastic idea! Sounds delicious.
They look delicious!
Thanks for the recipe.