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Plantain and Black Bean Tacos

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Because I work at a burrito shop that has great tacos, I don't usually make them at home. The craving came up the other day though for plantain tacos so I whipped some up! They were much different than what we have at work so I was happy that I had made them. I highly recommend these as a filling vegetarian dinner and something new to eat next week!


A quick avocado hot sauce comes together in the blender.



I like to put it into a squeeze bottle to make it easy to apply to the tacos.



Nice yellowish brown plantains are the best for this dish.



Brown the plantains on high heat.





When the are nice and brown, the onion and carrot goes into the pan.



Tomato, cumin, black bean, and some beer to finish it off.



After it simmers the sauce is reduced.



Tasty tacos and a bit of that hot sauce.



Top with some fresh radish.



So tasty, so filling, and nice and spicy.




To make the avocado sauce, put an avocado into the blender with a handful of cilantro, a couple habaneros (I took the seeds out this time), lime juice, red vinegar, salt, and some olive oil. Then just blend until smooth adding more liquid if needed.

To make the plantains, chop two brownish yellow plantains into half moon rounds. Chop half a small onion and an equal amount of carrot. Chop up a tomato very small. Mince 2 cloves of garlic Cook the plantain on high heat in plenty of oil to brown. Add the onion and carrot and cook 2 minutes. Add the garlic along with a teaspoon of cumin and chile powder. Cook 2 minutes. Add the tomato and cook 2 minutes. Lower heat. Add about half a beer, and a splash of worcestershire sauce. Let simmer 15 minutes to reduce before serving.


1 Comment

Made these tonight and they were awesome! I was a bit cautious with the Worcestershire though... The avocado salsa was simple, had a great kick, and delicious!

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