Feisty Frijole Tostadas

🥘 Ingredients

• avocado
  1 unit
• black beans
  15 oz
• cilantro
  1 bunch
• cumin
  1 tsp
• feta cheese
  ¼ cup
• flour tortillas
  4 units
• honey
  1 tsp
• lime
  1 unit
• plantain
  2 pieces
• radishes
  2 pieces
• red onion
  ½ unit
• vegetable oil
  2 tbsp

🍳 Cookware

• oven
• small bowl
• large pan
• potato masher
• baking sheet

1. 

   1

   Preheat oven to 400°F. Wash and dry all produce. Peel plantain and slice into ½-inch-thick rounds. Drain and rinse black beans , reserving ¼ cup liquid. Thinly slice radishes . Halve, peel, and thinly slice red onion . Halve, pit, and peel avocado , then thinly slice. Halve lime and cut one half into wedges.

   plantain: 2 pieces, black beans: 15 oz, radishes: 2 pieces, red onion: ½ unit, avocado: 1 unit, lime: 1 unit
2. 

   2

   In a small bowl , toss a quarter of the red onion with juice from one lime half. Set aside to pickle.
3. 

   3

   Heat a drizzle of vegetable oil in a large pan over medium heat. Add the remaining red onion and cook, tossing, until softened ⏱️ 4-5 minutes . Add the black beans and cumin and stir until warm ⏱️ 1-2 minutes . Remove from heat. Mash with a potato masher or fork until creamy, adding reserved bean liquid as needed to reduce stiffness. Season with salt and pepper.

   vegetable oil: 2 tbsp, cumin: 1 tsp
4. 

   4

   Place flour tortillas on a baking sheet . Toast in the oven until golden brown and crisp ⏱️ 4-6 minutes .

   flour tortillas: 4 units
5. 

   5

   Remove the bean mixture from the pan and cover to keep warm. Wipe out the pan, then heat a thin layer of oil (about 1 tbsp) in it over medium-high heat. Add the plantain and cook until soft and browned ⏱️ 3-4 minutes per side. Reduce heat if plantain browns before softening. Remove from pan, then drizzle with honey . Season with salt and pepper.

   honey: 1 tsp
6. 

   6

   Top the toasted tortillas with the bean mixture, plantain, avocado, pickled onion, radishes, and a few sprigs of cilantro . Sprinkle with feta cheese and squeeze over a bit of lime. Serve with remaining lime wedges on the side.

   cilantro: 1 bunch, feta cheese: ¼ cup