Plantain and Black Bean Tacos with Chimichurri Sauce |

Plantain and Black Bean Tacos with Chimichurri Sauce

This post was originally published here May 5, 2016. I’ve since updated the text and photographs. I hope you try out these quick and easy vegetarian tacos!

I’m here to talk about tacos!

Sorry. I’m done now. Moving on.

Tacos are a major staple in my house. They are one of my favorite ways to use up all the odds and ends left in my kitchen at the end of the week. Vegetables, herbs, grains, cheeses, beans, whatever! I’ll fold just about anything and everything into a warm tortilla and call it dinner.

So with all these tacos happening on a regular basis, you’d think I would have managed to accrue more taco recipes here on Floating Kitchen. But sadly, that’s not the case. There are a few favorites lurking around in the archives. But I’m ready to get some fresh takes up in here!

Are you ready for that, too? Then let’s gooooo!

Plantain and Black Bean Tacos with Chimichurri Sauce |

If you’re a long-time lover of plantains, or even if you’re just getting started experimenting with them in your kitchen, these Plantain and Black Bean Tacos with Chimichurri Sauce are a quick and easy way to enjoy them at home. I know the ingredient list looks long at first glance, but it’s mostly spices and some other pantry staples. So please don’t be intimated! These tacos take less than 30 minutes to prepare from start to finish. And you can even make the chimichurri sauce in advance, if you wish.

Plantain and Black Bean Tacos with Chimichurri Sauce |

Probably the hardest part about this recipe is selecting which plantains to use. Plantains are sold and used for cooking at all stages of ripeness. However, plantains that have a green/light yellow peel will be very starchy, and so I wouldn’t recommend using them for this recipe. You’ll want to look for plantains that have a deeply yellow peel with lots of large black areas. Those will be sweeter and softer. And they will develop more caramelization during the cooking process.

If you can only find green/light yellow plantains in your grocery store, don’t fret. Because like a banana, they will continue to ripen when left to sit at room temperature.

Plantain and Black Bean Tacos with Chimichurri Sauce |

Oh and if you haven’t peeled a plantain before, don’t attempt to tackle it like you would a banana. The peel is very firm/thick and can’t be easily removed by hand. Instead, use a small paring knife to slice off the ends of the plantain and score the peel lengthwise, creating several strips. Then slip the knife under the strips and pry them back.

Once you’ve tackled the plantains, the rest of this recipe is pretty straight forward. And I’m even going to be so bold as to predict that these Plantain and Black Bean Tacos with Chimichurri Sauce will become a regular part of your Taco Tuesday rotation!



Plantain and Black Bean Tacos with Chimichurri Sauce

Plantain and Black Bean Tacos with Chimichurri Sauce

At a Glance:
Yield: Makes 6-8 tacos
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


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 Filling:

  • 2 tablespoons brown sugar
  • 2 tsp. ground cumin, divided
  • 1 tsp. chili powder
  • 1 tsp. ground cinnamon
  • 1 tsp. salt, divided
  • 3 large ripe plantains (look for deep yellow and black peel), peeled and sliced
  • 3 tablespoons extra-virgin olive oil, divided
  • 1 (15-ounce) can black beans, rinsed and drained
  • Juice from 1/2 lime

For Serving:

  • Corn or flour tortillas, warmed
  • Greek yogurt
  • Shredded red cabbage


  1. To make the chimichurri sauce, add all the ingredients except for the olive oil to the bowl of your food processor fitted with the blade attachment. Pulse until the ingredients are just combined. Stop to scrape down the sides of the bowl and add about 3 tablespoons of the olive oil. Process to combine the ingredients, but be careful not to over process them. You want the sauce to still have some texture (i.e. you don’t want to create a purée or a paste). Add the remaining tablespoon of olive oil to thin the sauce, if necessary. Then transfer the sauce to a small container and refrigerate it until you’re ready to use it.
  2. In a large bowl, combine the brown sugar, 1 tsp. of the cumin, the chili powder, cinnamon and 1/2 tsp. of the salt. Add the sliced plantains and use your hands to toss the plantains in the brown sugar/spice mixture to coat the slices on all sides. Set aside.
  3. Warm 1 tablespoon of the olive oil in a large skillet over medium heat. Add about half of the coated plantain slices, keeping them in a single layer. Cook the plantain slices until they are slightly softened and browned/caramelized on the first side, about 2 minutes. Then using a pair of tongs, flip the plantain slices over and cook them on the second side. Transfer the cooked plantain sliced to a clean plate and set aside.
  4. Warm a second tablespoon of the olive oil and cook the remaining plantain slices in the same manner. When they are cooked on both sides, add them to the same plate and cover to keep warm. Set aside.
  5. Warm the final tablespoon of olive oil in the same skillet. Add the black beans, lime juice and the remaining 1 tsp. of cumin and 1/2 tsp. salt. Stir in about 2 tablespoons of the chimichurri sauce and cook the beans, stirring frequently, for about 4-5 minutes. Remove from the heat and set aside.
  6. To serve, spread a spoonful of Greek yogurt onto your tortillas. Top with the beans, plantain slices, shredded red cabbage and additional chimichurri sauce. Serve immediately.


Recipe inspired by Minimalist Baker.

44 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!

  21. I’m in for a fresh update! These look amazing Liz! The first time I had Plantains was in Costa Rica and I swore I’d learn how to cook with them… but that hasn’t happened, yet. But you’ve got me motivated to change that! The sauce is a perfect addition and of course the black beans. Beautiful new pics!

  22. These were delicious!!! I love plantains, while I can just eat them plain I like mixing them up and this was perfect! These will be added to our regular rotation.

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