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Plantain and Black Bean Tostadas

Plantain and Black Bean Tostadas

with Pickled Red Onion

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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

Tags:Veggie
Allergens:MilkWheat

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyMedium
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Yellow Plantain

1 can

Black Beans

1 unit

Red Onion

2 ounce

Feta Cheese

(ContainsMilk)

1 unit

Avocado

4 unit

Flour Tortilla

(ContainsWheat)

1 teaspoon

Cumin

8 g

Cilantro

1 unit

Lime

3 unit

Radishes

1 ounce

Honey

Not included in your delivery

7 teaspoon

Olive Oil

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)2840.936 kJ
Calories679 kcal
Fat27 g
Saturated Fat0 g
Carbohydrate92 g
Sugar0 g
Dietary Fiber19 g
Protein18 g
Sodium611 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Large Pan
Baking Sheet
Instructionsarrow up iconarrow up icon
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1

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.

2

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!

3

Place the tortillas on a baking sheet and place in the oven for 3-4 minutes, until just barely golden brown and crispy

4

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.

5

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!