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Plantain and Black Bean Tostadas

tostadas with bean salsa and plantains, topped with an avocado cream on a white plate
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These plantain and black bean tostadas are flavorful, satisfying, and easy to make! A delicious plant-based meal perfect for a quick dinner.

Ingredients

Scale
  • 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

  1. Cut the plantains in half lengthwise and then widthwise.
  2. 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.
  3. Place the plantain slices cut side down in the oil. Fry slowly until well browned and soft, about 5 minutes.
  4. 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.
  5. Remove from the pan and drain.
  6. 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.
  7. Chop the cooked plantain into small pieces.
  8. In a large bowl, combine the beans, onion, jalapeno, cilantro, and garlic.
  9. Toss well. Add the plantain, spices, and lime juice. Toss to combine.
  10. Add 2 tbsp/30g avocado crema or sour cream. Taste and adjust creaminess as needed.
  11. Scoop onto tostadas and drizzle with more crema. Or serve in a bowl to scoop with tortilla chips.

Find it online: https://thevgftable.com/plantain-and-black-bean-tostadas/