In a medium skillet, heat 1 tablespoon of olive oil over medium heat. Add black beans, cumin, chili powder, salt, and pepper. Cook for 5-7 minutes until warmed through.

In another skillet, heat vegetable oil over medium-high heat. Fry sliced plantains for 2-3 minutes on each side until golden brown.

Warm corn tortillas in a dry skillet for a few seconds on each side or wrap them in a damp paper towel and microwave for 30 seconds.

Assemble tacos with a layer of black beans, slices of caramelized plantains, fresh cilantro, and cotija cheese if desired. Serve with lime wedges.