For the love of tacosssss! I can’t even begin to express how much I love tacos. I have tried lots of them, and I have a few tacos that are my go-to ones. This vegan plantain taco is so beyond tasty and really easy to do. You can moderate this recipe to make it not vegan if you like. Even though I am not vegan, I do try and eat a more plant-based diet when I can.
These plantain tacos will impress anyone that tries them… they are so so so good! I like to make things as simple as possible. I recently bought the instant pot and it is seriously a life changer. It cuts down so much cooking time! and also bought this onion chopper, which has also helped bring down the prep time (and reduce onion tears). These gadgets are now a must in my kitchen. Now let’s get this started!
REFRIED BLACK BEANS
The base to many tacos: refried black beans, the glue of it all. I found this amazing vegan vegetable broth recipe that I use since most store-bought broths aren’t vegan. I usually have the broth done beforehand to make things faster the day of.
INSTANT POT - VEGAN REFRIED BLACK BEANS
Tasty vegan refried black beans that are super easy to do in a pressure cooker. No more overnight recipes to make homemade refried beans, you can do it in about an hour.
- 1 cup dry black beans
- 3 cups vegan vegetable broth
- 1 minced small onion
- 2 cloves garlic
- 2 tsp mexican oregano
- 1 tsp cumin
- 2 tsp salt - to taste
- 2 tsp pepper - to taste
- 1-2 minced chillies - to taste
Add the washed beans, broth and all herbs into the instant pot. Once the lid is secure press the bean setting and cook the beans for 45 minutes. Allow the pressure to release naturally.
Once the beans are done (including the natural release) open the lid and set to saute setting to simmer off some of the excess broth. While the beans are simmering, take a potato masher or hand blender and blend the beans.
Make sure the beans are not too dry as you want moisture in them in case you want to reheat them or freeze them.
After the beans are all smashed, taste and season to taste.
I tend to double up the recipe and freeze the beans in smaller portions so they’re ready for next time. I warm it up in a pot and and just a little water so it doesn’t stick to the pot.
This version of the vegan crema acts like the “sour cream” for the taco. It is super easy to do and takes about five minutes. The only thing is that the cashews have to be pre-soaked for about six hours. I did my research and merged what I liked from a few recipes I found online.
Vegan twist on the classic sour cream. Make the best vegan crema in just 5 minutes.
- 1/2 cup cashews - need to be pre-soaked for at least 6-8 hours
- 1/2 cup water
- 4 tbsp lime juice
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
Combine all the ingredients in a blender and blend on high until smooth and creamy.
Depending on the consistency you want, you can add water or not use as much.
Taste and season according to taste.
Vegan crema is also freezable, make sure to allow sufficient time for it to thaw out, when you’re planning to use it.
THE STAR OF THE SHOW – THE PLANTAIN
By far my favourite part of the recipe, it’s best if you use a deep-frier, but plantains can also be pan fried. I bought this little deep-frier on amazon and it is great. Very compact and does the job. The plantains can be a little hard to find, sometimes we find them at our local grocery store but selection is limited. Best places to find them are in the Caribbean food shops. Make sure to buy them ripe, if not it’s best to keep them for a few days at home until they’re soft and yellow (some will turn dark, and this is ok!).
Plantain tacos are a tasty vegan/vegetarian option.
- 2 large plantains
- 1 bottle vegetable or canola oil
Heat the oil in your deep frier.
Cut the plantain as desired, I usually do slices (about half-inch thick).
Once the oil is ready, place the plantain in the deep frier and cook for about 4 minutes.
Putting the tacos together is the best part! (other than eating them…) I usually start by spreading some refried beans on the warmed corn tortilla, then layer in the plantain. Followed by your toppings, the vegan crema, spicy chipotle, jalapeño slices (which can also be deep fried) and garnished with cilantro, radish and onion.. and don’t forget the limes!
I plan to make this a taco series (yay taco lovers!). There are so many yummy tacos that I need to share with y’all. You know what also goes amazing with tacos…? Sangria! Check out my previous post for my NOT LETTING GO OF SUMMER SANGRIA.