Plantain and Black Bean Tostadas

🥘 Ingredients

• avocado
  1 unit
• black beans
  1 can
• black pepper
  to taste unit
• cilantro
  ¼ cup
• cumin
  1 tsp
• feta cheese
  ½ cup
• flour tortillas
  4 pieces
• honey
  1 tsp
• lime
  1 unit
• olive oil
  2 tbsp
• radishes
  4 pieces
• red onion
  1 unit
• salt
  to taste unit
• yellow plantain
  1 unit

🍳 Cookware

• small bowl
• large pan
• baking sheet

1. 

   1

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

   yellow plantain: 1 unit, black beans: 1 can, radishes: 4 pieces, red onion: 1 unit, avocado: 1 unit, lime: 1 unit
2. 

   2

   In a small bowl , toss ¼ of the red onion with the juice from the remaining lime half. Set aside to pickle.
3. 

   3

   Heat a drizzle of olive oil in a large pan over medium heat. Add the remaining red onion and cook, tossing ⏱️ 4 minutes to ⏱️ 5 minutes , until softened. Add the black beans and cumin to the pan, tossing until heated through. Mash the beans slightly with a fork, adding some of the reserved bean liquid as needed to reach a creamy texture. Season with salt and black pepper . Remove from the pan and cover to keep warm.

   olive oil: 2 tbsp, cumin: 1 tsp, salt: to taste unit, black pepper: to taste unit
4. 

   4

   Place the flour tortillas on a baking sheet and toast in the oven ⏱️ 4 minutes to ⏱️ 6 minutes , until golden brown and crispy.

   flour tortillas: 4 pieces
5. 

   5

   In the same pan, heat a thin layer of olive oil over medium-high heat. Add the plantain slices and cook ⏱️ 3 minutes to ⏱️ 4 minutes per side, until very soft and golden brown. Reduce the heat if the plantains begin to brown too quickly. Once cooked, remove from the pan and drizzle with honey . Season with salt and pepper.

   honey: 1 tsp
6. 6

   Assemble the tostadas by topping the tortillas with the bean mixture, plantains, avocado slices, pickled red onions, radishes, and cilantro . Finish with a sprinkle of feta cheese and a squeeze of lime. Enjoy!

   cilantro: ¼ cup, feta cheese: ½ cup