Crispy Black Bean Tostadas with Sweet Plantains and Avocado

These loaded tostadas are a fiesta of flavors and textures. Crispy flour tortillas serve as the base for creamy cumin-spiced black beans, sweet caramelized plantains, tangy pickled red onion and buttery avocado slices. A sprinkle of salty feta and a squeeze of fresh lime tie it all together.

This recipe is perfect for a quick weeknight dinner that feels special. The combination of savory beans, sweet plantains and bright pickled onions creates a balanced, satisfying meal. Ready in under 30 minutes, it’s a vegetarian dish that will please everyone at the table.

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Ingredients

1 unit PlantainView ingredient guideLike ingredientDislike ingredient

1 box Black BeansView ingredient guideLike ingredientDislike ingredient

3 unit RadishesView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

1 unit AvocadoView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 teaspoon CuminView ingredient guideLike ingredientDislike ingredient

4 unit Flour TortillaView ingredient guideLike ingredientDislike ingredient

1 teaspoon HoneyView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 teaspoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 400°F. Peel the plantain and slice 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 the avocado, remove the pit, peel and slice thinly. Cut the lime in half; cut one half into wedges.
2. In a small bowl, toss a quarter of the sliced onion with the juice from the lime half. Set aside to pickle.
3. Heat a drizzle of oil in a large pan over medium heat. Add the remaining onion and cook, stirring, until softened, about 4-5 minutes. Add the black beans and cumin and cook until warmed through, 1-2 minutes. Remove from heat and mash with a potato masher or fork until creamy, adding reserved bean liquid as needed to loosen. Season with salt and pepper.
4. Place the tortillas on a baking sheet. Toast in the oven until golden and crisp, 4-6 minutes.
5. Remove the bean mixture from the pan and cover to keep warm. Wipe out the pan, then add a thin layer of oil (about 1 tablespoon) over medium-high heat. Add the plantain rounds and cook until soft and browned, 3-4 minutes per side. Reduce heat if they brown too quickly. Remove from pan, drizzle with honey and season with salt and pepper.
6. Top each crisp tortilla with the bean mixture, plantain slices, avocado, pickled onion, radishes and a few sprigs of cilantro. Sprinkle with feta cheese and squeeze a bit of lime over the top. Serve with lime wedges on the side.

Recipe Tips

FAQ

Can I use corn tortillas instead of flour?

Yes, corn tortillas work well and will be even crispier. Just adjust the toasting time as needed.

How do I ripen a plantain quickly?

Place the plantain in a paper bag with a banana or apple at room temperature for a day or two.

Can I make this recipe vegan?

Absolutely. Omit the feta cheese or use a vegan alternative and skip the honey or use agave syrup.