Feisty Frijole Tostadas
with Plantain, Pickled Red Onion, and Avocado
Holy frijoles! These tostadas are on a mission to go where no tostadas have gone before. The crisp tortillas are piled high with a few usual suspects—avocado, cilantro, lime, and radish—but the creamy mashed cumin black beans and sweet plantains take them beyond. And with a touch of honey to amplify those sugared overtones and a sprinkle of feta for a salty contrast, the only word to describe this creation is otherworldly.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Not included in your delivery
Wash and dry all produce. Preheat oven to 400 degrees. Peel plantain, then slice into ½-inch-thick rounds. Drain and rinse black beans, reserving ¼ cup liquid from can. Thinly slice radishes. Halve, peel, and thinly slice onion. Halve, pit, and peel avocado, then thinly slice. Halve lime. Cut one half into wedges.
In a small bowl, toss a quarter of the onion with juice from lime half.
Heat a drizzle of oil in a large pan over medium heat. Add remaining onion and cook, tossing, until softened, 4-5 minutes. Add beans and cumin and stir until warm, 1-2 minutes. Remove from heat. Mash with a potato masher or fork until creamy, adding reserved bean liquid as needed to reduce stiffness. Season with salt and pepper.
Place tortillas on a baking sheet. Toast in oven until golden brown and crisp, 4-6 minutes.
Remove bean mixture from pan and cover to keep warm. Wipe out pan, then heat a thin layer of oil in it (we used 1 TBSP) over medium-high heat. Add plantain and cook until soft and browned, 3-4 minutes per side. (TIP: Reduce heat if plantain browns before soft.) Remove from pan, then drizzle with 1 tsp honey (we sent more). Season with salt and pepper.
Top tortillas with bean mixture, plantain, avocado, pickled onion, radishes, and a few sprigs of cilantro. Sprinkle with feta cheese and squeeze over a bit of lime. Serve with lime wedges on the side for squeezing over.