Directions: |
Directions:1. Preheat oven to 400º.
2. Thinly slice the onion. Drain and rinse beans, reserving ½ cup of the liquid. Peel the plantains, then slice into ½-inch rounds. Halve, pit, and peel the avocados, then thinly slice. Thinly slice radishes. Chop cilantro leaves. Halve lime, juice one half, and cut the other half into wedges.
3. In a small bowl, toss a quarter of the onion with lime juice. Set aside to pickle.
4. Heat olive oi in a large pan over medium heat. Add remaining onion and cook, stirring frequently, until softened (4-5 minutes). Add beans and cumin and stir until warm (1-2 minutes). Remove from heat and mash with a potato masher or fork until creamy, adding reserved bean liquid as needed. Season with salt and pepper.
5. Transfer bean mixture to a bowl and cover to keep warm. Wipe out pan, then heat more oil over medium-high. Add plantain and cook until soft and browned, then flip and cook other side (3-4 minutes each side). You may need to reduce the heat if it's browning too quickly. Remove from pan, then drizzle with honey. Season with salt and pepper.
6. While plantain is cooking, place tortillas on a baking sheet and toast in oven until golden brown and crisp (4-6 minutes).
7. Put tortillas on plates and top each with: bean mixture, plantain, avocado slices, pickled onion, radishes, and a few cilantro leaves. Sprinkle with cheese and use a lime wedge to squeeze juice over them. Serve with remainder of lime wedges. |
Personal
Notes: |
Personal
Notes: If you're not familiar with plantains, this recipe is a great way to try them out. They're available in the produce section of many grocery stores (they look like giant green bananas).
The recipe makes six tostadas - depending on what you're serving them with, each person might eat one or two. If you're cutting the recipe in half, I recommend making all of the beans and saving the leftovers for an easy meal later (they're great for any type of tacos, burritos, nachos, etc.).
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This recipe for Black Bean and Plantain Tostadas is from 