Beans and Plantain Tostada
Ingredients
- 2 ripe plantains
- 6 corn tortillas
- Avocado oil for roasting
- Kosher salt
Beans
- 1/4 cup cilantro leaves
- 1 small red onion, finely diced
- 1 jalapeño, roughly chopped
- 5 cloves of garlic, 3 smashed and 2 grated
- 2 tsp apple cider vinegar
- 1/2 tsp sazón @pisqueya
- 1/2 tsp Better Than Bouillon Vegetable Base
- Juice of 1/2 a lime
- 1-2 tbsp avocado oil
- 2 roma tomatoes, seeds removed and diced
- 1, 15 oz can black beans, drained and rinsed
- 1/3 cup water
Spread
- 1 large avocado, cubed
- 1/4 cup cilantro, stems removed and minced
- Juice and zest of 1/2 a lime
Garnishes
- cilantro
- lime wedges
- favorite hot sauce
Preparation
Preheat oven to 400F. Place tortillas on a baking tray and spray both sides with a little oil. Bake for 8 minutes, flipping the tortillas halfway. Transfer the tortillas to a cooling rack then sprinkle with a pinch of salt and allow to cool.
Set oven temperature to 425F. Peel and slice plantains into 1/2 inch coins. Place on a baking tray and spray both sides with oil. Bake for 13 minutes, flip and roast for 5-10 minutes until golden.
To a mini food processor, add cilantro, 1/4 cup onion, jalapeño, 3 smashed garlic cloves, vinegar, sazón, bouillon, lime juice and a generous pinch of salt. Pulse until you have a coarse paste.
Heat oil in a large skillet over medium-low heat. When hot, add half the sofrito. Sauté for about 2 minutes or until fragrant. Add the remaining garlic and stir for about 1 minute.
Add the tomatoes along with a pinch of salt, sautéing for about 3-4 minutes, allowing them to break down as they cook.
Pour in the beans and water then stir to combine, allowing the beans to heat through for 5 minutes. Use the back of your cooking spoon to mash beans into a refried beans consistency.
To a bowl, add the avocado, 3 tablespoons red onion, lime juice and zest, cilantro and a generous pinch of salt then mash with a fork to combine. Taste and adjust seasonings to liking.
To assemble, spread 2-3 tablespoons of beans over a tortilla then top with avocado spread, 2-3 slices of plantain, a squeeze of lime and some hot sauce.
