These plantain and black bean tostadas are a delicious vegan and gluten free dinner idea. They are sweet and savory tostadas that are filled with fried plantain and a black bean salsa. Topped with an avocado crema, these are easy to make and are great for parties!
And, if you’re looking for more delicious vegan and gluten free dinner ideas, try this pasta with a high protein creamy tomato sauce!
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What You’ll Need For These Plantain and Black Bean Tostadas
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How To Make Plantain and Black Bean Tostadas
Cut the plantains in half lengthwise and then width-wise.
Heat the coconut oil in a large frying pan over medium low. Amount of oil needed will depend on size of pan—use enough to cover the bottom of pan up to 1/8”/3mm deep.
Place the plantain slices cut side down in the oil. Fry slowly until well browned and soft, about 5 minutes.
Flip and fry the second side 4-5 minutes. Cooking slowly will caramelize the sugars all the way through. Cooking too fast will keep the interior starchy.
Remove from the pan and drain.
Chop the onion into a fine dice. Mince the jalapeno and garlic. For less spice, remove the ribs and seeds from the jalapeno. Wash, dry, and chop cilantro.
Chop the cooked plantain into small pieces.
In a large bowl, combine the beans, onion, jalapeno, cilantro, and garlic.
Toss well. Add the plantain, spices, and lime juice. Toss to combine.
Add 2 tbsp/30g avocado crema or sour cream. Taste and adjust creaminess as needed.
Scoop onto tostadas and drizzle with more crema. Or serve in a bowl to scoop with tortilla chips.
Important Recipe Notes
Ripe plantains will be very browned and bruised looking, and will be barely soft to the touch when squeezed. Overripe is better than underripe for this recipe.
Can be served warm or cold. If serving warm, heat the black beans by lightly sauteing over medium low heat in 1 tbsp/15ml oil (oil can be reused from frying the plantain).
More Vegan and Gluten Free Dinner Ideas
PrintPlantain and Black Bean Tostadas
These plantain and black bean tostadas are flavorful, satisfying, and easy to make! A delicious plant-based meal perfect for a quick dinner.
- Prep Time: 10
- Cook Time: 10
- Total Time: 20
- Yield: 10 tostadas 1x
- Category: Dinner, Lunch
- Cuisine: American
- Diet: Dairy-Free, Gluten-Free, Pescatarian, Vegan, Vegetarian
Ingredients
- 2 large/450g very ripe plantains
- 3–4 tbsp/45-60ml coconut oil (or butter)
- 1 cup/170g cooked black beans, drained, heated if desired
- 1/4 large/100g white onion, diced
- 1 medium/35g jalapeno, minced
- 1/4 cup/7g cilantro leaves, chopped
- 1 clove/5g garlic, minced
- 1 tsp/2g ground coriander
- 1 tsp/2g ground cumin
- 1/2 tsp/3g salt
- 1 tbsp/15ml lime juice
- 2–3 tbsp/30-45g avocado crema or sour cream, plus more to serve
- To serve: Tostadas/tortilla chips
Instructions
- Cut the plantains in half lengthwise and then widthwise.
- Heat the coconut oil in a large frying pan over medium low. Amount of oil needed will depend on size of pan—use enough to cover the bottom of pan up to 1/8”/3mm deep.
- Place the plantain slices cut side down in the oil. Fry slowly until well browned and soft, about 5 minutes.
- Flip and fry the second side 4-5 minutes. Cooking slowly will caramelize the sugars all the way through. Cooking too fast will keep the interior starchy.
- Remove from the pan and drain.
- Chop the onion into a fine dice. Mince the jalapeno and garlic. For less spice, remove the ribs and seeds from the jalapeno. Wash, dry, and chop cilantro.
- Chop the cooked plantain into small pieces.
- In a large bowl, combine the beans, onion, jalapeno, cilantro, and garlic.
- Toss well. Add the plantain, spices, and lime juice. Toss to combine.
- Add 2 tbsp/30g avocado crema or sour cream. Taste and adjust creaminess as needed.
- Scoop onto tostadas and drizzle with more crema. Or serve in a bowl to scoop with tortilla chips.
