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.
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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!