Vegan tacos can be sweet, savory and utterly satisfying. Pick up some plantains and pepitas and try it out!

Pati Jinich has been whipping up Mexican favorites on PBS for half a decade, so when you’re looking for a go-to cookbook for your favorite South-of-the-border fare, look no further than her new collection, Mexican Today. Whether you’re cooking for the family on a weeknight or bringing down the house for the holidays (whatever they may be), there’s a recipe or two in this book to pump you up. 

These wholesome yet rich-tasting soft vegan tacos filled with chunky, savory refried beans and caramelized ripe plantains will please everybody at your table, including the most fanatic meat-taco aficionados. My mom and I came up with the recipe the last time she visited us. We paired the refrieds with the plantains and topped them with a crunchy mix of toasted walnuts and pumpkin and sunflower seeds tossed with seared scallions. Don’t hesitate to drizzle a liberal amount of quick salsa verde over the tacos.

Make Ahead: These tacos taste best if you eat them as soon as the plantains come out of the oven. The pumpkin seed crunch can be made a couple of hours ahead.

Reprinted with permission from Mexican Today