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Black Bean Plantain Tacos

Caramelized plantains and smoky black beans in warm corn tortillas.

Ingredients

• 2very ripe large plantains* (peeled and cut on an angle into 1/4-inch slices)
• 1 tbspolive oil
• 2 tbspsugar (plus more to taste)
• 1tsp ground cumin
• ½tsp ground cinnamon
• ¼tsp sea salt (plus more to taste)
• ⅛tsp cayenne
• BLACK BEANS
• 115-ounce can black beans
• ½tsp ground cumin
• 1pinch cayenne (or chili powder)
• 8-10 yellow or white corn tortillas or taco shells

Instructions

1. Add black beans to a small saucepan over medium heat and add spices. Once it reaches a low boil, turn heat to low to keep warm, stirring occasionally.
2. Peel and chop plantains and heat a large metal or cast iron skillet over medium heat. Add plantains to a mixing bowl and toss with spices
3. Once pan is hot, add oil and plantains and spread into a single layer. Sauté on one side for 2-3 minutes, then flip and sauté on the other side for 2-3 minutes more. Turn down heat if browning too quickly. You're going for a caramelized effect. Set aside.
4. In the meantime, prep desired toppings and warm tortillas (place tortillas directly on an oven rack for 1-2 minutes in a 350-degree F oven)
5. To assemble, top tortillas with black beans, plantains and desired toppings. I preferred salsa, hot sauce, and cilantro. Ripe avocado would also make a great addition.