Plantain and Black Bean Tostadas

Name: Plantain and Black Bean Tostadas with Pickled Red Onion, Avocado, and Feta
Total time: 35 min
Yield: 2
Cuisine: Latin
Ingredients: 3 unit Radishes; 1 unit Yellow Plantain; ½ cup Feta Cheese; 1 box Black Beans; 1 unit Avocado; 1 ounce Honey; 4 unit Flour Tortilla; 1 unit Red Onion; ¼ ounce Cilantro; 1 unit Lime; 1 teaspoon Cumin; 4 teaspoon Olive Oil; unit Salt; unit Pepper

with Pickled Red Onion, Avocado, and Feta

Recipe Development TeamPublished on April 26, 2016

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Plantains are a staple of Latin and South American cuisine— used both in their ripe and unripe forms. Ripe, nearly black 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:

Milk

•Wheat

The quantities provided above are averages only.

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

Total Time35 minutes

Prep Time

DifficultyMedium

Ingredients

serving amount

3 unit

Radishes

1 unit

Yellow Plantain

½ cup

Feta Cheese

(Contains: Milk)

1 box

Black Beans

1 unit

Avocado

1 ounce

Honey

4 unit

Flour Tortilla

(Contains: Wheat)

1 unit

Red Onion

¼ ounce

Cilantro

1 unit

Lime

1 teaspoon

Cumin

Not included in your delivery

4 teaspoon

Olive Oil

unit

Salt

unit

Pepper

Nutrition Values

/ per serving

Calories837 kcal

Energy (kJ)3502 kJ

Fat32 g

Saturated Fat9 g

Carbohydrate106 g

Sugar25 g

Dietary Fiber28 g

Protein28 g

Sodium759 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

•Strainer

•Bowl

•Large Pan

•Baking Sheet

Instructions

Wash and dry all produce. Preheat the oven to 400 degrees. Peel and slice the plantain into ½-inch rounds. Drain and rinse the black beans, reserving ¼ cup liquid. Thinly slice the radishes. Halve, peel, and thinly slice the onion. Halve, pit, and thinly slice the avocado. Halve the lime, then cut one half into wedges.

Pickle the red onion: Toss ¼ of the onion in a small bowl with the juice of the lime half.

Heat a drizzle of oil in a large pan over medium heat. Add the remaining onion to the pan and cook, tossing for 4-5 minutes, until softened. Add the black beans and cumin to the pan and toss until heated through. Mash the beans slightly with a fork, adding some of the reserved liquid as necessary to reach a creamy texture. Season with salt and pepper. Remove from the pan and cover to keep warm.

Place the tortillas on a baking sheet and toast in the oven for 4-6 minutes until golden brown and crispy.

In the same pan you used for the beans, heat a thin layer of oil over medium-high heat. Add the plantain slices to the pan and cook for 3-4 minutes per side, until very soft and golden brown. TIP: Reduce the heat if the plantain begins to brown too quickly. Once cooked, remove from the pan and drizzle with 1 teaspoon honey. Season with salt and pepper.

Assemble the tostadas: Top the tortillas with the beans, plantains, avocado slices, pickled red onions, radishes, and a few sprigs of cilantro. Finish with a sprinkle of feta cheese and a squeeze of lime. Enjoy!