Crispy Plantain & Black Bean Tostada

A delightful fusion of sweet plantains and savory black beans, topped with creamy avocado and tangy cheese.

⏱️ Cooking Time: 20 minutes | 🍽️ Servings: 1

Instructions

1. 1.
   Heat the olive oil in a skillet over medium heat. Once the oil is shimmering, add the plantain slices in a single layer. Cook for about 3–4 minutes on each side, or until they are golden brown and crispy. If they start to brown too quickly, reduce the heat slightly. Remove from the skillet and drain on paper towels.
2. 2.
   In the same skillet, add the drained and rinsed black beans. Sauté them over medium heat for 3–5 minutes, stirring occasionally, until they're heated through and slightly crisped. If the beans start to dry out, add a teaspoon of water. Season with salt and pepper to taste before removing from the skillet.
3. 3.
   To assemble the tostada, place the crispy plantain slices as the base on a plate. Evenly distribute the black beans over the plantain. This layer creates a rich, hearty foundation for the other toppings.
4. 4.
   Top the beans with diced avocado, scattering it evenly for creaminess throughout the tostada. This not only adds a delightful texture contrast but also provides a refreshing element.
5. 5.
   Finally, sprinkle crumbled queso fresco over the avocado. This cheese adds a mild, tangy flavor that complements the sweetness of the plantains and the earthiness of the beans. Serve immediately for best texture and flavor.