Cuban Inspired Vegan Tacos

Posted on Leave a commentPosted in All, Mexican, Tacos, Vegan, Vegetarian



There’s nothing that wins more hearts than Tacos.Tacos are easily versatile and are packed with flavor from many components. These tacos offer savory deep flavors from the black beans paired with sweet plantains and topped with a spicy tomatillo salsa that delivers just the right amount of heat.

Growing up, my mother made sure taco Tuesday was always in full swing. My parents always made fresh salsa, pico, beans, and rice to go with our tacos. We would sit at the table devouring tacos with every topping and then we would always save the left over salsa to go with the tortilla chips for our family game night.

Game night was almost always on a Friday night. We always played Dominoes, Phase Ten and the game I hate most of all… MONOPOLY.

I sucked, still suck at that god-awful, dehumanizing, scheming ass of a game.

Who makes a game about building and destroying neighborhoods? Then turn around and exploit innocent bypassers for money.

Terrible, terrible game but I digress.

Make these tacos and don’t play monopoly for a flavor fun night!

Let me know what your favorite games are for family game night!

Cuban Inspired Vegan Tacos
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins

Sweet, spicy, savory and every thing nice. These Cuban inspired tacos are here to switch up your taco Tuesday nights.

Course: Main Course
Cuisine: cuban, Mexican
Servings: 4 people
  • 3 plantains
  • 2 russet potatoes, diced
  • 1 red bell pepper, sliced
  • 8 Corn tortillas
  • Tomatillo or green salsa
  • 1 tbsp olive oil
  • 2 tbsp vegetable oil
Black Beans
  • 2 15oz cans of black beans
  • 1/2 cup water or vegetable broth
  • 1/2 red bell pepper, diced
  • 1/4 cup yellow onions, diced
  • 1/4 cup chopped cilantro
  • 1 tsp cumin
  • 1/2 tsp smoked paprika
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  1. Peel and slice plantains about 1/4 inch thick and set aside

  2. Drain 1 can of black beans. In a medium pot on medium heat, add black beans, water or broth, diced red bell pepper, onion, cilantro, cumin, paprika, oregano, onion powder, garlic powder, salt, black pepper. bring a pot to a boil and then cover and reduce to a simmer for 10 minutes and remove from heat.

  3. In a large non-stick pan over medium-high heat, add vegetable oil. Once the oil is hot. Add diced potatoes and cook for10 minutes or until potatoes are tender and golden brown. Remove potatoes from oil and set aside.

  4. In a medium non-stick pan on medium high heat, add olive oil. Add plantains to the pan and cook for 2 minutes on each side until golden brown and plantain no longer sticks to the pan.If you try to flip the plantain and its still stuck to pan it is not ready, 

  5. Add red bell peppers to the same pan once you have cooked your plantains. Cook peppers for 3-5 minutes until tender.

  6. Grill or warm tortillas. Build tacos starting with beans, potatoes, then red peppers, plantains and top with tomatillo salsa.