Plantain and Black Bean Tostadas with Pickled Red Onion, Avocado, and Feta

Step 1

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

Step 2

Pickle the red onion: Toss ¼ of the onion in a small bowl with the juice of the lime half.

Step 3

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

Step 4

Place the tortillas on a baking sheet and toast in the oven for 4-6 minutes until golden brown and crispy.

Step 5

In the same pan you used for the beans, heat a thin layer of oil over medium-high heat. Add the plantain slices to the pan and cook for 3-4 minutes per side, until very soft and golden brown. TIP: Reduce the heat if the plantain begins to brown too quickly. Once cooked, remove from the pan and drizzle with 1 teaspoon honey. Season with salt and pepper.

Step 6

Assemble the tostadas: Top the tortillas with the beans, plantains, avocado slices, pickled red onions, radishes, and a few sprigs of cilantro. Finish with a sprinkle of feta cheese and a squeeze of lime. Enjoy!