Roasted Plantain Tacos with Pepita Walnut Crunch and Tomatillo Salsa
Hearty vegan tacos featuring caramelized roasted plantains paired with crunchy toasted pepitas and walnuts over creamy refried beans. The bright tomatillo salsa adds tangy heat that balances the sweet plantains perfectly. This filling Mexican-inspired meal works wonderfully for casual dinners, weekend gatherings, or when you want something satisfying yet plant-based. The combination of textures from silky beans, tender plantains, and nutty crunch makes each bite interesting and substantial.
Ingredients
- 2 very ripe plantains, about 1 1/2 pounds
- 1 tablespoon olive oil
- 6 scallions, white and light green parts only
- 1 jalapeño chili
- ¼ teaspoon kosher or sea salt
- ½ cup walnuts, coarsely chopped
- ¼ cup hulled raw pumpkin seeds, pepitas
- ¼ cup sunflower seeds
- 1 ½ cups refried beans
- 10 corn tortillas, warmed
- 2 pounds tomatillos
- 2 jalapeño or serrano chilies
- 2 garlic cloves
- ½ cup fresh cilantro, coarsely chopped leaves and upper stems
- ¼ cup white onion, coarsely chopped
- ¾ teaspoon kosher or sea salt
Instructions
- 1
Combine tomatillos, chilies, and garlic in medium saucepan and cover with water
- 2
Bring to simmer over medium heat and cook for 10 to 12 minutes until tomatillos turn olive green and are tender
- 3
Drain vegetables and transfer tomatillos and garlic to blender
- 4
Remove stems from chilies and set 1 aside, add other to blender with cilantro, onion, and salt
- 5
Puree until smooth, taste and adjust salt, add remaining chili for more heat if desired
- 6
Preheat oven to 400 degrees
- 7
Roll unpeeled plantains on counter to soften, then place on foil-lined baking sheet
- 8
Bake for 30 to 40 minutes until plantains break through skin and are caramelized
- 9
Heat oil in large skillet over medium heat
- 10
Add scallions and jalapeño, cook stirring occasionally until softened for 2 to 3 minutes
- 11
Add salt and stir well, make room in center of skillet
- 12
Add walnuts, pumpkin seeds, and sunflower seeds, cook without stirring for 30 seconds
- 13
Stir seeds into scallion mixture and cook for another 2 minutes until lightly toasted
- 14
Heat refried beans in small skillet over medium heat, stirring often
- 15
Peel hot plantains and slice or chop them
- 16
Spoon refried beans onto center of each tortilla
- 17
Add plantain slices and top with seed walnut mixture
- 18
Drizzle with salsa and serve hot
Tips
Roll plantains on counter before baking to break down fibers and ensure even caramelization throughout the fruit.
Toast the nuts and seeds without stirring first to develop deeper flavor before mixing with aromatics.
Keep one chili separate when making salsa so you can control heat level by adding gradually to taste.
Good to Know
Refrigerate leftover salsa for up to 1 week. Store cooked plantains and nut mixture separately for up to 3 days.
Make tomatillo salsa up to 3 days ahead. Roast plantains and prepare nut mixture day of serving for best texture.
Serve immediately while plantains and beans are hot. Provide extra salsa and lime wedges on the side.
Common Mistakes
Use very ripe plantains with black spots to avoid bland filling.
Don't skip rolling plantains before roasting to prevent uneven cooking.
Toast nuts and seeds properly to avoid soggy texture in final tacos.
Substitutions
Gluten-Free Swaps
Nut-Free Alternatives
General Alternatives
FAQ
Can I use green plantains instead of ripe ones?
Green plantains will be starchy and bland rather than sweet and caramelized. Very ripe plantains with black spots work best for this recipe.
How long will the tomatillo salsa keep in the refrigerator?
The salsa will stay fresh for up to one week when stored in an airtight container in the refrigerator.
Can I freeze the assembled tacos for later?
The components freeze well separately, but assembled tacos become soggy when frozen. Freeze plantains and salsa separately for up to 3 months.