Plantain and Black Bean Tacos with Scotch Bonnet Honey
An Afro-Mexican vegan taco, caramelised ripe plantain and smoky black beans piled into warm corn tortillas with a scotch bonnet honey drizzle so the West African plantain tradition and the Mexican taco format produce a dish where the fruit sweetness, smoky bean depth, and scotch bonnet heat are all structurally present.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Peel and slice plantains diagonally 1.5cm thick. Drain and rinse black beans. Finely grate garlic. Mince scotch bonnet very finely. Mix honey, scotch bonnet, and lime juice; set aside. Shred red cabbage, toss with 2 tsp lime juice and pinch of salt; set aside.
Sear
Heat 2 tbsp oil in a large frying pan over medium-high. Working in batches if needed, add plantain slices in a single layer, cook 2–3 minutes per side until deep golden and caramelised. Remove and set aside.
Bloom
In the same pan heat remaining 1 tbsp oil over medium. Add garlic, cumin, and smoked paprika, stir 30 seconds until fragrant.
Saute
Add black beans and salt, toss to coat, cook 3–4 minutes over medium heat until heated through and slightly crispy at edges.
Toast
Warm tortillas in a dry pan 30 seconds per side over medium heat until pliable and warm.
Plate
Layer black beans into each tortilla, top with caramelised plantain, drizzle scotch bonnet honey generously, add shredded cabbage and fresh coriander. Serve with lime wedges.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.