Black Bean and Plantain Tostadaswith avocado crema / spinach salad
If you're looking to add some variety to the taco routine, tostadas are a great way to mix things up. With the tortillas baked flat until they are nice and crisp and ingredients piled on top, these are messy and fun to eat. This filling vegetarian version is topped with lightly sweet plantains and savory black beans.
- Shallots - 2, diced
- Plantains, large - 2, peeled and chopped (ripe plantains resemble bananas but should be very dark brown on the outside)
- Cilantro leaves - 2 Tbsp, chopped
- Beans, black (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp + 1 Tbsp
- Cumin - 1 tsp
- Chili powder - 1 tsp
- Tortillas, taco-sized corn or flour - 8
- Avocado crema (ingredients listed separately) - 1/4 cup
- Pepitas / pumpkin seeds - 1/4 cup
- Cilantro leaves - 2 Tbsp, chopped
- Avocados - 1
- Sour cream - 1/4 cup (sub plain or Greek yogurt)
- Lime juice - 1 1/2 Tbsp
- Spinach, baby - 4 oz
- Avocado crema (ingredients listed separately) - 1/2 cup
- Shallots - Dice shallots. (Can be done up to 5 days ahead)
- Make avocado crema - Chop cilantro leaves (portion for crema) and peel avocados (discard pits). Combine cilantro, avocados, sour cream, and lime juice. Blend using an immersion blender or standing blender until smooth. Season with some salt. (Can be done 1 day ahead)
- Plantains / Cilantro (portion for tostadas) - Prep as directed and store separately.
- Beans - Drain and rinse beans.
- Preheat oven to 500F / 260C.
- While oven is heating, heat a nonstick pan with first part of cooking oil over medium heat. Add shallots and saute until nearly soft, 1 to 2 minutes.
- Add plantains and cook for 3 minutes more.
- Stir in beans, cumin, and chili powder.
- Lightly mash plantain / bean mixture with the back of a fork or spatula (it doesn’t need to be completely mashed, but this will help the filling to hold together on the tostadas).
- Season with some salt and pepper and set aside.
- Make tostada shells by brushing both sides of tortillas with second part of cooking oil and spread them out in a single layer on a sheet pan (use two pans if needed). Bake tortillas for 2 to 3 minutes on each side, until crisp.
- While tostadas bake, toss spinach with avocado crema (portion for salad).
- Assemble tostadas by topping tortillas with plantain / bean mixture. Drizzle with avocado crema (portion for tostadas) and top with pepitas and cilantro. Enjoy tostadas with salad on the side.
This meal has 20 reviews
Plantains didn't work for this dish, and wish it had just been potato or rice.
Really yummy. i think something was waaaaay off with the pumpkin seed I had though. They were super salty. We picked them out of the dish.
We didn't care for plantains in this context--they were too sweet for a dish that really should be savory. The avocado crema was really good, though very thick.
This was better than I thought it would be, but probably won't make it again since my kids didn't even want to try it. The bean/plantain mix was dry and hard to mush but was tasty. For leftovers, I skipped baking the tortillas and made soft tacos. I didn't water down the crema but used it more like guacamole and did something different for the salad. I used the leftover crema to top quesadillas.
I really love plantains so I wanted to like this one a lot more. My crema had good flavor but was very thick, even after adding extra lime juice - there's no way it would have drizzled like the recipe photos, or been suitable as a salad dressing. I've since seen that others had success adding water, but at the time I wasn't sure if that would ruin it and didn't want to waste the whole thing. The filling had a good flavor overall, but was relatively dry.
This was great and different from our norm. I think the crema, but next time I would skip it and just add mashed avocado. Seemed to add unneeded complexity to an otherwise simple meal.