Cuban Black Bean Tacos with Sweet Plantain Pico de Gallo
These vibrant tacos combine hearty black beans and sweet plantain pico de gallo for a delightful fusion of textures and traditional Cuban flavors.
Preparation
Get these tasks done before you start cooking.
Marinating the Black Beans
- 1
Drain and Rinse
Drain the soaked black beans and rinse well.
- 2
Sauté Aromatics
In a large pot, heat oil over medium. Add onion and garlic; sauté until translucent.
- 3
Combine Seasonings
Add black beans, cumin, oregano, salt, and pepper. Stir to combine.
Preparing the Sweet Plantain Pico de Gallo
- 1
Mix Veggies
In a bowl, combine diced plantains, tomato, red onion, and jalapeño.
- 2
Add Lime & Cilantro
Squeeze in lime juice and add chopped cilantro.
- 3
Season and Rest
Season with salt and mix well. Set aside to let the flavors meld.
How to Make Cuban Black Bean Tacos with Sweet Plantain Pico de Gallo
Total time: 2 h · Yields 4 servings
- 1
Simmering the Beans
Cover beans with water, bring to a boil, then reduce to a simmer, cooking until tender (about 1 hour).
- 2
Warming the Tortillas
Heat a dry skillet and warm each tortilla for 30 seconds per side.
- 3
Combining Ingredients
Layer black beans on tortillas, top with pico de gallo and cabbage.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can I make this ahead?
Prepare the beans and pico de gallo up to a day in advance and store separately; assemble tacos just before serving.
What can I substitute for plantains?
If plantains are unavailable, ripe bananas can be used for a similar sweet flavor.
How should I reheat the tacos?
Reheat black beans gently on the stove and use a skillet to warm tortillas before assembling the tacos.
Are there gluten-free options?
Yes, using corn tortillas makes this dish naturally gluten-free!
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