Spicy Black Bean and Plantain Skillet with Cilantro-Lime

Why You’ll Love This Recipe

• Perfect sweet-and-spicy balance: caramelized plantains against smoky, chili-laced black beans.
• One-skillet main dish that is naturally vegetarian and easy to make fully vegan.
• Flexible and meal-prep friendly: great over rice, tucked into tacos, or served with a simple salad.
• A bright cilantro-lime drizzle ties everything together with fresh, zesty flavor.

Grocery List

• Produce: Plantains, yellow onion, red bell pepper, poblano or green bell pepper, jalapeño, garlic, cilantro, limes, avocado (optional), fresh flowers/herbs for garnish (optional).
• Dairy: Greek yogurt or sour cream (or plant-based yogurt), optional queso fresco or feta (or vegan cheese).
• Pantry: Neutral oil (such as avocado or canola), butter (optional), canned black beans, low-sodium vegetable broth or water, mayonnaise or olive oil, ground cumin, smoked paprika, ground coriander, dried oregano, cayenne pepper, kosher salt, black pepper, rice or tortillas, hot sauce (optional).

Full Ingredients

For the Spicy Black Bean and Plantain Skillet

• 3 medium ripe plantains (yellow skins with plenty of black spots), peeled and sliced into 1/2-inch-thick diagonal rounds
• 3 tbsp neutral oil (such as avocado, canola, or grapeseed), divided
• 1 tbsp unsalted butter (optional, for extra caramelization and flavor)
• 1 medium yellow onion, halved and thinly sliced
• 1 medium red bell pepper, cored and thinly sliced
• 1 medium poblano pepper (or green bell pepper), cored and thinly sliced
• 1 jalapeño, finely minced (remove seeds for milder heat)
• 3 cloves garlic, minced
• 1 1/2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp ground coriander
• 1/2 tsp dried oregano
• 1/4 tsp cayenne pepper (or to taste)
• 3/4 tsp kosher salt, plus more to taste
• 1/4 tsp freshly ground black pepper
• 2 cans (15 oz each) black beans, drained and rinsed
• 1/2 cup low-sodium vegetable broth or water (plus 2 to 4 tbsp more as needed)
• Juice of 1/2 lime (about 1 tbsp), plus extra lime wedges for serving
• 1/4 cup chopped fresh cilantro leaves and tender stems, plus more for garnish

For the Cilantro-Lime Drizzle

• 1 cup loosely packed fresh cilantro leaves and tender stems
• 1/3 cup plain Greek yogurt or sour cream (or unsweetened plain plant-based yogurt)
• 2 tbsp mayonnaise or extra-virgin olive oil
• Zest of 1 lime
• Juice of 1 lime (about 2 tbsp)
• 1 small garlic clove
• 1/4 tsp kosher salt, or to taste
• 1 to 3 tbsp cold water, as needed to thin to a drizzling consistency

For Serving (Optional but Recommended)

• Cooked white or brown rice, quinoa, or warm tortillas
• 1 ripe avocado, sliced or cubed
• Crumbled queso fresco, cotija, or feta cheese (or your favorite vegan cheese)
• Extra chopped cilantro
• Lime wedges
• Hot sauce

Step-by-Step Instructions

Step 1: Prep the Produce and Ingredients

Peel the plantains by cutting off both ends, then scoring the skin lengthwise and peeling it away. Slice into 1/2-inch-thick diagonal rounds and set aside. Thinly slice the onion and both peppers. Mince the jalapeño (removing seeds and membrane for mild heat, or leaving some in for extra spice). Mince 4 cloves of garlic, keeping 3 cloves for the skillet and 1 clove for the drizzle. Rinse and drain the black beans thoroughly. Measure out your spices so they are ready to go: cumin, smoked paprika, coriander, oregano, cayenne, salt, and black pepper. This will help the cooking process move smoothly once you start heating the skillet.

Step 2: Make the Cilantro-Lime Drizzle

In a blender or small food processor, combine the cilantro, Greek yogurt or sour cream, mayonnaise or olive oil, lime zest, lime juice, 1 small garlic clove, and 1/4 teaspoon kosher salt. Blend until mostly smooth. Add 1 tablespoon of water and blend again, adding more water 1 tablespoon at a time until the sauce is just thin enough to drizzle off a spoon but still creamy and vibrant green. Taste and adjust salt or lime juice as needed. Transfer the drizzle to a small jar or bowl and refrigerate while you cook the skillet; it will thicken slightly as it chills and the flavors will meld.

Step 3: Caramelize the Plantains

Heat a large heavy skillet (cast iron works especially well) over medium to medium-high heat. Add 2 tablespoons of neutral oil and the butter, if using. When the fat is shimmering and a plantain slice sizzles immediately on contact, arrange the plantain slices in a single layer. Avoid crowding; cook in batches if needed. Let the plantains cook undisturbed for 3 to 4 minutes, until the bottoms are deeply golden and caramelized. Flip each slice carefully and cook for another 3 to 4 minutes, until both sides are browned and the centers are tender. Sprinkle lightly with a pinch of salt. Transfer the caramelized plantains to a plate and set aside. If the skillet looks very dry, add a small splash of oil before the next step.

Step 4: Sauté the Onions and Peppers

In the same skillet, add the remaining 1 tablespoon of oil if needed. Add the sliced onion, red bell pepper, and poblano (or green bell pepper). Cook over medium heat, stirring occasionally, until the onions are soft and beginning to turn golden at the edges, 6 to 8 minutes. Add the minced jalapeño and 3 cloves of minced garlic. Cook for another 1 to 2 minutes, stirring constantly, until fragrant and the garlic loses its raw edge. If anything starts to brown too quickly, lower the heat slightly and add a tablespoon or two of water to deglaze the pan, scraping up any browned bits left from the plantains.

Step 5: Season and Simmer the Black Beans

Sprinkle the cumin, smoked paprika, ground coriander, dried oregano, cayenne, 3/4 teaspoon kosher salt, and 1/4 teaspoon black pepper over the vegetables. Stir well to coat everything evenly with the spices and toast them for about 30 seconds. Add the rinsed black beans and 1/2 cup of vegetable broth or water. Stir to combine, then bring the mixture to a gentle simmer. Reduce the heat to medium-low and cook for 5 to 7 minutes, stirring occasionally, until the beans are hot and the mixture is saucy but not soupy. If the skillet looks dry, add another 2 to 4 tablespoons of broth or water. Taste and adjust seasoning with more salt, pepper, or cayenne as desired.

Step 6: Return the Plantains and Finish the Skillet

Gently nestle the caramelized plantain slices back into the skillet, tucking them into the black beans and peppers so they are partially submerged but still visible on top. Cook for 2 to 3 minutes over low heat to warm the plantains through and let the flavors mingle. Squeeze the juice of 1/2 lime over the skillet and sprinkle with the 1/4 cup chopped cilantro. Give everything a gentle stir, being careful not to break up the plantains too much. The final texture should be a glossy, saucy mixture with golden plantain rounds punctuating the black beans and colorful peppers.

Step 7: Serve with Cilantro-Lime Drizzle and Toppings

To serve, spoon the spicy black bean and plantain mixture over bowls of hot cooked rice or quinoa, or scoop into warm tortillas for hearty tacos. Drizzle generously with the chilled cilantro-lime sauce. Garnish with sliced or cubed avocado, crumbled queso fresco or feta (or vegan cheese), extra chopped cilantro, and lime wedges for squeezing. Add a few dashes of your favorite hot sauce if you like extra heat. Serve immediately while the skillet is hot and the plantains are still slightly crisp at the edges.

Pro Tips

• Choose the right plantains: Look for plantains that are mostly yellow with plenty of black spots. They should feel slightly soft when pressed but not mushy. Underripe (green) plantains will be starchy, while overripe (completely black and very soft) will fall apart.
• Get deep color on the plantains: Resist the urge to move the plantain slices too soon. Let them sit undisturbed until a golden-brown crust forms; this caramelization is key to their sweet flavor and satisfying texture.
• Use a big, heavy skillet: A large cast-iron or stainless steel skillet gives the best browning and lets you cook more plantains at once without crowding.
• Control the heat: If the spices or garlic start to darken too quickly, reduce the heat and splash in a bit of broth or water to cool the pan and prevent burning.
• Easily make it vegan: Use plant-based yogurt in the drizzle, skip the butter, and choose a dairy-free cheese or simply add extra avocado on top.

Variations

• Extra smoky version: Stir 1 finely chopped chipotle pepper in adobo (plus 1 teaspoon of its sauce) into the beans when you add the broth. This adds deep, smoky heat.
• One-pan meal with greens: Toss in 2 cups of chopped kale or spinach during the last 3 to 4 minutes of simmering the beans. Cook until just wilted for added color, nutrients, and bulk.
• Breakfast-style skillet: Once the plantains are added back, make small wells in the beans and crack in 3 to 4 eggs. Cover and cook over low heat until the whites are set, then drizzle with the cilantro-lime sauce.

Storage & Make-Ahead

Store the black bean and plantain mixture in an airtight container in the refrigerator for up to 3 to 4 days. The cilantro-lime drizzle keeps well in a sealed jar for up to 3 days; stir before serving as it may thicken or separate slightly. For best texture, reheat the skillet mixture gently in a pan over medium-low heat with a splash of water or broth, just until warmed through. The plantains will soften a bit over time but will still taste delicious. You can also microwave individual portions in 30-second bursts, stirring in between. The bean mixture (without plantains) can be frozen for up to 2 months; add freshly cooked plantains and the drizzle when serving for the best flavor and texture.

Nutrition (per serving)

Approximate values per serving (1/4 of the skillet plus a generous drizzle of sauce, not including rice, tortillas, or optional cheese): about 400 calories, 12 g fat, 56 g carbohydrates, 14 g fiber, 11 g protein, and 780 mg sodium. Actual values will vary based on brands used, portion sizes, and optional toppings.