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Plantain and Black Bean Tostadas

Plantain and Black Bean Tostadas

with Pickled Red Onion, Avocado and Feta

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Plantains are a staple of Latin and South American cuisine. Tonight, we're frying them into maduros - the star of these tostadas. Paired with pickled onion, the creaminess of avocado, and smoky cumin, each bite has the perfect balance of flavour!

Tags:Veggie
Allergens:Milk/LaitWheat/BléSulphites/Sulfite

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

Preparation Time35 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 unit

Yellow Plantain

1 box

Black Beans

113 g

Red Onion

¼ cup

Feta Cheese, crumbled

(ContainsMilk/Lait)

1 unit

Avocado

6 unit

Flour Tortillas, 6-inch

(ContainsWheat/Blé)

7 g

Cilantro

1 unit

Lime

24 g

Radish

1 tsp

Honey

2 tsp

Cuban Spice Blend

1 tsp

Chipotle Powder

4 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

Not included in your delivery

½ tsp

Sugar*

unit

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories780 kcal
Fat23 g
Saturated Fat4 g
Carbohydrate118 g
Sugar20 g
Dietary Fiber16 g
Protein22 g
Cholesterol12 mg
Sodium397 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 400°F. (To toast the tortillas.) Start prepping when the oven comes up to temperature!

2

Prep: Wash and dry all produce. Peel and slice the plantain into 1/2-inch rounds. (NOTE: Plantains will be black in colour when they are ripe and ready to use!) Halve, pit, and thinly slice the avocado. Cut the lime into wedges. Roughly chop the cilantro.

3

Pickle the veggies: Heat a small pan over medium-low heat. Add the onion, radish, vinegar, sugar and 1/4 cup of water. Cook, until the onion softens, 3-4 min. Season with salt. Set aside.

4

Cook the beans: Meanwhile, heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the box of beans (including the liquid), spice blend, and as much chipotle powder as you like. Cook, stirring occasionally, until the beans soften, 5-6 min. Season with salt. Remove the pan from the heat and mash the beans using a fork or potato masher. Spread the mashed beans over each tortilla and sprinkle with feta. Place the tortillas on a baking sheet. Toast in the centre of the oven until the bottom of the tortillas are crispy, 7-8 min.

5

Cook the plantain: Meanwhile, wipe the pan clean. Heat it over medium-high. Add a drizzle of oil, then the plantain. Cook until soft and golden-brown, 2-3 min per side. Transfer to a plate and drizzle with 1 tsp honey. Season with salt and pepper.

6

Finish and serve: Top the tortillas with the plantains, avocado, pickled veggies and cilantro. Squeeze over the juice of a lime wedge and enjoy!