Plantain and Black Bean Tacos with Chimichurri Sauce |

Plantain and Black Bean Tacos with Chimichurri Sauce

You guys! There is so much awesome-ness happening today. I feel like my little heart is about to burst out of my chest.

First. It’s Cinco de Mayo, which is one of my favorite eating days of the year. And let’s be honest, it’s also one of my favorite drinking days too. Hello margaritas the size of my face!

Second. It also happens to be 30 Minute Thursday. If you’re not familiar with 30 Minute Thursday, it’s a once a month thingy that myself and some of my blogging friends put together in which we share recipes that can be made in 30 minutes or less (you can find last month’s 30 Minute Thursday post here). Be sure to check out the links posted below for all the goods. Hint: there are a lot of Mexican-inspired dishes happening in this month’s installment. Try one out tonight!

And third. This little bloggity blog celebrated a Birthday a few days ago. Floating Kitchen is now THREE! Yahoo! But because I’m apparently a bad parent, I neglected to make a cake or any other type of celebratory dessert. Boo hoo. Instead, we’re going to have to settle for these kick-ass vegetarian Plantain and Black Bean Tacos with Chimichurri Sauce.

Plantain and Black Bean Tacos with Chimichurri Sauce |

So I think these tacos kind of speak for themselves. I mean, just look at them. Aren’t they gorgeous? Who knew tacos could be so beautiful? They have me feeling all giddy inside.

I’m absolutely obsessed with using plantains for plant-based recipes. Although you wouldn’t know that based on the collection of recipes on this site, for which there is only one other one that uses plantains. Shameful. I know. I’ll work on fixing that. In the meantime, if you have any favorite plantain recipes, please tell me so I can try them out!

Plantain and Black Bean Tacos with Chimichurri Sauce |

Plantains can be used for cooking at any stage of ripeness, but they will be sweeter and less starchy the more ripe they are. They are often sold while still green, but I prefer to wait until they start to turn yellow before using them.

I hope you enjoy lots of tacos, nachos and margaritas tonight! And if you try my Plantain and Black Bean Tacos with Chimichuri Sauce, or any of the other recipes from our #30MinuteThursday series, be sure to give us a shout out on social media. We love to see what you’re cooking at home!



Recipe inspired by Minimalist Baker

Plantain and Black Bean Tacos with Chimichurri Sauce

Makes about 6-8 tacos

Plantain and Black Bean Tacos with Chimichurri Sauce


  • For the Chimichurri Sauce
  • 1 cup loosely packed fresh parsley
  • 1 cup loosely packed fresh cilantro
  • 1 tablespoon fresh oregano
  • 1 garlic clove, peeled
  • Zest from 1/2 lime
  • 1/4 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 tsp. red pepper flakes
  • 1 tablespoon red wine vinegar
  • About 1/4 cup extra-virgin olive oil

  • For the Plantains
  • 3 large ripe plantains, peeled and sliced into 1/2-inch rounds
  • 2 tablespoons brown sugar
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1-2 tablespoons extra-virgin olive oil

  • For the Black Beans
  • 1 (15 ounce) can black beans, rinsed and drained
  • 1 tsp. ground cumin
  • Juice from 1/2 lime
  • Pinch of salt

  • For Serving
  • Corn tortillas
  • Greek yogurt


  1. Make the chimichurri sauce. Add all of the ingredients, except for the olive oil, to the bowl of your food processor with the blade attachment. Pulse to combine. Then stop and scrape down the sides of the bowl. Add about 3 tablespoons of the olive oil and process until combined (you want some texture to the sauce, so don’t over process it), adding more olive oil if you want the sauce to have a thinner consistency. Transfer the chimichurri sauce to a small container and refrigerate it until you’re ready to use it.
  2. Make the plantains. In a large bowl, toss the plantains with the brown sugar and spices. Set aside. Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add half of the plantain slices to the skillet, cooking them about 2 minutes per side, or until they are nicely browned and caramelized on each side. Transfer to a plate (don’t place them on a paper towel because they will stick!) and cover to keep warm. Add a little more olive oil to the skillet and cook the remaining plantain slices. Once cooked, add them to the plate with the other plantains and cover to keep warm.
  3. Make the beans. Add all of the ingredients to a microwave safe bowl, stirring to combine. Microwave the beans until warmed, about 1-2 minutes. Remove and cover to keep warm.
  4. Assemble the tacos. Warm the tortillas so they are soft and pliable, either in your microwave, in a skillet or on your grill. Spread a small amount of yogurt onto each tortilla. Top with the black beans, plantains and a spoonful of the chimichurri sauce. Enjoy immediately.


30-Minute Inside Out Enchiladas with Black Beans & Sweet Potato from She Likes Food

Baked Honey Garlic Chicken from Pumpkin N’ Spice

Chicken Taco Pizza from My Kitchen Craze

20 Minute Ground Beef Tacos from Bake.Eat.Repeat

Fish Tacos with Strawberry Avocado Salsa from Flavor the Moments

Southwest Kale Chickpea Salad with Greek Yogurt Caesar Dressing from Sweet Peas & Saffron

Honey Lime Chicken Quesadillas from The Recipe Rebel

Tropical Grilled Chicken Mexican Salad Bowls from Whole and Heavenly Oven

Mexican Quinoa and Sweet Potato Skillet from Kristine’s Kitchen

Balsamic Grilled Chicken with Strawberry Mint Salsa from With Salt and Wit

Mango Shrimp Tostadas from Flying on Jess Fuel

Hawaiian BBQ Chicken Tacos from Savory Nothings

40 comments on “Plantain and Black Bean Tacos with Chimichurri Sauce”

  1. Margaritas the size of my face are my favorite, too! These tacos look so good, Liz! I love that you added plantains, so creative! This sounds like such a delicious Cindo de Mayo meal!

  2. I don’t think I’ve ever cooked with plantain, but you’ve definitely inspired me with this delicious looking dish!!

  3. Happy 3rd Blog-iversary! These look absolutely delicious, and I bet they’d go great with your recent #MargaritaWeek recipe Liz! 🙂 xoxo

  4. Tacos are a great way to celebrate your 3rd anniversary, especially when they look this good! Congrats on 3 delicious years, Liz! I have yet to make plantains but I love them, and they sound delicious with black beans and chimichurri! And the margarita is a must. 🙂

  5. Dying for these!!! I love plantains and black beans beyond the beyond. Cannot wait to make ’em!! Happy, happy blog birthday to you, sweet lady.

  6. I adore plantains and you have officially given me a massive craving for them. It’s been way too long! Happy 3rd Blog-iversary! These tacos are certainly a great way to celebrate!

  7. Happy 3rd Blog Birthday! I for one think these tacos are a fine way to celebrate — and so many reasons to celebrate at that!

  8. Ahh so much excitement, happy blogging birthday! You are such a hard working inspiration and I know there are big things coming for you sister! Cheers to tacos and margs all around (plus nachos, duh). xoxo

  9. Happy belated blog birthday, Liz! These plantain tacos look like the perfect way to celebrate, especially if you are washing them down with a margarita (or three!). Love that chimichurri sauce!!

  10. I pretty much started drooling when I saw these on FB this morning! I LOVE plantains and recently fell even more in love with them in Costa Rica. I also happen to have an obsession with chimichurri sauce, so girl you are speaking my language today. I NEED to make these as soon as I can get my little hands on all the ingredients. Major swoons. Oh, and a big happy blog birthday to you!!! ?

    • Thanks, Rachel! Sounds like these tacos are right up your alley! And thanks for the blog Birthday love!

  11. Those plantains totally sucked me in! So golden and Caramelized and perfect!

  12. Happy 3rd blog birthday Floating Kitchen!! And yay for these delicious tacos on Cinco de Mayo. I’ve never tried Plantains and I’ve want to make Chimichurri sauce forever! I wish I had 3-4 of these babies right this second!!

  13. Awww happy blogiversary, girl!! Three years = WHOA! And these tacos just need to get in my belly STAT. Loooove that chimichurri sauce!

  14. Happy Blog Bday Lizzzz!!!! So exciting! These plantain tacos seem like a legit way to celebrate, IMO. I’ve never cooked them at home before, but I love eating plantains when I’m out at a restaurant. Gotta try this, pronto.

  15. Im loving anything Taco related right now and this looks SO dang good!

  16. OMGeee Liz!! Three years? Oh my how time flies, right? Congratulations on your work and what you’ve created at Floating Kitchen! I adore you, everything you share and am consistently inspired by your creativity. I love your savory celebration, too, especially since it’s your fave holiday. So why not cele with some mouthwatering tacos? I think that’s why tacos are such a go-to dinner for me because they always come together fast. And you can pile anything you want on them. These plantains look incredibly delicious with so many of the spices that make me happy!! Delicious work, Liz! Can you hear me clapping?!!? xo

    • Oh you are so sweet, Traci! Thanks for the kind words. I’m so happy we’ve connected in the crazy online world! Cheers!

  17. I’ve only had plantains a couple of times in my life but have always liked them. Something I never think of! These tacos look incredible though so I’m pretty sure I need to try them soon!

  18. Happy Blog Birthday, Liz! Three years is definitely something to celebrate! I think tacos are just as good, if not better than cake for celebrating. Especially when they look as delicious as these!

  19. These sound so amazing, Liz! I never cook with plantains, but I LOVE them. Added this one to my weekly round-up. 🙂

  20. Made these. Delish. Perhaps my selection of Plantains was off but mine were pretty sweet as is I think id nix the brown sugar or reduce it a little. Crispy edged spicy plantain are addictive….I added mashed avocado in the taco just because.

    • There is definitely a sliding scale with plantain ripeness. I guess next time take a small taste before cooking to see how sweet they are? Glad you still loved the tacos!

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