Directions: |
Directions:1. Preheat oven to 400º. Cut the onion in half, then thinly slice. Drain and rinse beans, reserving ½ cup of the liquid. Peel the plantains, then slice into ½-inch thick rounds. Halve, pit, and peel the avocados, then thinly slice. Thinly slice radishes. Rinse cilantro and remove leaves from stems. Halve lime and cut one half into wedges.
2. In a small bowl, toss a quarter of the onion with juice from lime half. Set aside to pickle.
3. Heat olive oi in a large pan over medium heat. Add remaining onion and cook, tossing, 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.
4. Remove bean mixture from pan and cover to keep warm. Wipe out pan, then heat a thin layer of oil over medium-high heat. Add plantain and cook until soft and browned (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.
5. While plantain is cooking, place tortillas on a baking sheet and toast in oven until golden brown and crisp (4-6 minutes).
6. 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 squeeze a bit of lime juice over each. 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 add a great texture and slightly sweet flavor to these tostadas.
The recipe makes six tostadas. If you're hungry or having these as your full meal, each person could have two (so the recipe would serve 3). If you're serving them with chips and salsa or a larger meal, you may only want one each. 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 taco, burrito, nachos, etc.).
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This recipe for Black Bean and Plantain Tostadas, by 