Plantain and Black Bean Tostadas
with Pickled Red Onion
Plantains are a staple of Latin and South American cuisine—used both in their ripe and unripe forms. Ripe, spotted yellow plantains can be fried into maduros. Starchy and slightly sweet, maduros are the star of these tostadas. Paired with the bite of pickled onion, the creaminess of avocado, and smoky cumin, each bite has the perfect balance of flavor
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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Preheat oven to 400 degrees. Peel and slice the plantain into ½-inch rounds. Drain and rinse the black beans. Thinly slice the radishes. Peel, and thinly slice the onion. Halve, pit, and thinly slice the avocado. Halve the lime, then cut one half into wedges. Toss ¼ the sliced onion in a small bowl with the juice of half a lime.
Heat 1 teaspoon oil in a large pan over medium heat. Add the remaining ¾ onion to the pan and cook, tossing, 4-5 minutes, until softened. Add half the black beans and ½ teaspoon cumin to the pan and toss until heated through. Season with salt and pepper. Set aside and cover to keep warm. TIP: We’re only using half the beans, so save the rest for another day!
Place the tortillas on a baking sheet and place in the oven for 3-4 minutes, until just barely golden brown and crispy
In the same pan you cooked the beans in, heat ¼-inch oil over medium-high heat. Add the plantain slices to the pan and cook 3-4 minutes per side, until soft and golden brown. Remove the plantains from the pan, drizzle with 1 teaspoon honey, and season with salt and pepper.
Assemble the tostadas: top the tortillas with the beans, plantains, avocado, pickled red onion, radishes, and a few sprigs of cilantro. Sprinkle with the feta cheese and serve with a limewedge. Enjoy!