These plantain tacos are a flavor explosion that cooks all on one sheet pan. Sweet plantains, tangy pickled onions, and creamy avocado!
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If you have never stuffed plantains (aka maduros) into tacos before, you are totally missing out! And they're super easy to make in about half an hour.
This is a quick and simple sheet pan recipe. The plantains and black beans cook together on a single sheet pan while you make your pickled onions. Then, assemble your maduros tacos and serve!
Sweet plantains pair up like a dream with earthy, marinated black beans, savory pickled onions, and creamy avocado. These simple tacos are so satisfying!
Got more black beans than you know what to do with? Also try my 1-pan BBQ vegan black bean tacos!
✓ Ingredients and Substitutions
- sweet plantains - We are using maduros, also called sweet plantains, for this recipe. You want to make sure that your maduros are very ripe. There should be a lot of black on the skin. If they look like bananas that would be perfect for banana bread, your plantains are ripe and ready!
- marinade ingredients - To season the plantains before baking, we are using a mix of olive oil, red wine vinegar, ground coriander, and salt. For an oil-free version, use bottled, oil-free red wine vinaigrette.
- onion - You can use red, white, or yellow onions for the pickled onions.
- pickle brine - The simple brine for these pickles is a mixture of apple cider vinegar, water, salt, and sugar. You can use white vinegar instead of apple cider vinegar, if you prefer.
- avocado - Adds creaminess. I don't recommend omitting this!
- tortillas - These plantain tacos are best on flour tortillas.
🔪 How to Make Plantain Tacos
Preheat the oven to 425° F and line a large baking sheet with parchment paper.
In a large mixing bowl, toss together the plantains with the oil, vinegar, coriander, and salt. Spread the plantains out onto a baking sheet lined with parchment paper, leaving the leftover liquid in the bowl. Bake for 15 minutes, flipping the plantains after 7 minutes.
Meanwhile, add the black beans to the bowl and toss them in the remaining liquid.
Remove the pan from the oven, and move the plantains to one side of the pan. Spread the black beans onto the other side of the pan and drizzle any remaining liquid from the bowl over the beans. Bake for 5 to 6 more minutes to finish browning the plantains and warm up the black beans.
Stuff the onions into a heat proof jar.
Combine the remaining pickle ingredients in a small saucepan, and heat them until they boil, stirring until the sugar dissolves. This should only take a few minutes. Turn off the stove, and pour the hot brine into your jar. Set aside.
Divide your tortillas between four plates. Top each one with black beans, avocado, plantains, and pickled onions. Serve and enjoy these flavor-packed maduros tacos!
💡 Helpful Tips
- When you add the black beans to the baking pan, drizzle on any leftover liquid from the bowl. This will help prevent them from drying out in the oven.
- I can't overstate how important it is to choose a ripe plantain for these tacos! The skin should have a lot of black spots on it, so it's nice and sweet and not too starchy.
🫙 Storage Directions
If you have leftover pickled onions, let them cool completely, then close the jar and store in the refrigerator. They will keep for up to two weeks.
Leftover beans and plantains will keep for 3 to 5 days in the refrigerator. Reheat in the oven or in the microwave, then assemble your tacos as directed.
💬 Frequently Asked Questions
These are sweet plantain tacos. Sweet plantains, also called maduros, are very ripe. Green plantains will not work for this recipe, nor will bananas.
Your plantain should look like an overripe banana with a deep, yellow color and lots of black spots on it.
📖 Recipe
Plantain Tacos 🍌
Ingredients
For the plantains and beans
- 1 large ripe plantain sliced at an angle into ½" thick pieces
- 1 tablespoon olive oil
- 1 teaspoon red wine vinegar
- ½ teaspoon ground coriander
- ⅛ teaspoon salt or to taste
- 1 15-ounce can black beans drained and rinsed, or 1 ½ cups cooked black beans
For the pickled onions
- 1 cup sliced onion
- ¼ cup apple cider vinegar
- ½ cup water
- ¾ teaspoon sea salt
- 2 tablespoons sugar
For the tacos
- 1 Haas avocado sliced
- 8 small flour tortillas
Instructions
Start making the plantains and beans first.
- Preheat the oven to 425° F and line a large baking sheet with parchment paper.
- In a large mixing bowl, toss together the plantains with the oil, vinegar, coriander, and salt. Spread the plantains out onto a baking sheet lined with parchment paper, leaving the leftover liquid in the bowl. Bake for 15 minutes, flipping the plantains after 7 minutes. Meanwhile, add the black beans to the bowl and toss them in the remaining liquid.
- Remove the pan from the oven, and move the plantains to one side of the pan. Spread the black beans onto the other side of the pan and drizzle any remaining liquid from the bowl over the beans. Bake for 5 to 6 more minutes to finish browning the plantains and warm up the black beans.
Meanwhile, make the quick pickled onions.
- Stuff the onions into a heat proof jar. Combine the remaining pickle ingredients in a small saucepan, and heat them until they boil, stirring until the sugar dissolves. This should only take a few minutes. Turn off the stove, and pour the hot brine into your jar. Set aside.
Assemble the plantain tacos.
- Divide your tortillas between four plates. Top each one with black beans, avocado, plantains, and pickled onions. Serve and enjoy these flavor-packed maduros tacos!
Lynnwood
Are the beans supposed to come out dry, almost crunchy?
Becky Striepe
Yes, they're a little bit crunchy! A nice contrast to the soft, sweet maduros.