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!


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

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


1 unit


6 unit

Flour Tortillas, 6-inch


7 g


1 unit


24 g


1 tsp


2 tsp

Cuban Spice Blend

1 tsp

Chipotle Powder

4 tbsp

White Wine Vinegar


Not included in your delivery

½ tsp




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
Utensilsarrow down iconarrow down icon
Baking Sheet
Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 400°F. (To toast the tortillas.) Start prepping when the oven comes up to temperature!


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.


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.


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.


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.


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