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 milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
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.