Plantain and Black Bean Tostadas
with Pickled Red Onion, Avocado and Feta
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.
Ingredients
1 unit
Yellow Plantain
1 box
Black Beans
113 g
Red Onion
¼ cup
Feta Cheese, crumbled
(Contains Milk)
1 unit
Avocado
6 unit
Flour Tortillas
(Contains Gluten)
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
(Contains Sulphites)
Not included in your delivery
½ tsp
Sugar*
unit
Oil*
Nutrition Values
Utensils
Instructions
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!
