puerto rican black bean tostadas with nacho spice plantain chips
Let me tell you, folks: baking is no substitute for frying plantains. No comparison if you want the genuine plantain experience. These Puerto Rican Black Bean Tostadas with Nacho Spice Plantain Chips warrant the extra oil involved with a crispy chip.
Initially I was going to do a standard taco, but last minute altered my course in my mental cooking GPS and swerved awkwardly down Tostada Lane. Thankfully I found my intended route easily and pulled into the driveway of these Puerto Rican Black Bean Tostadas. The plantain chips were a last-minute addition, and my LORD are they fantastic. Crispy, cheesy from nutritional yeast, reminiscent of your favorite storebrand seasoned tortilla chip.
The tostadas themselves are simple and preparation straightforward. I learned everything I know about Puerto Rican-style black beans from a friend of mine and the secret must-have is adobo seasoning. Adobo seasoning is not the same as adobo sauce, which is packed with chipotle peppers and portrays a smoky and spicy quality in a dish. Rather, adobo seasoning is salty, usually mild in heat, and plays more garlicky and oniony on the tongue. A classic Puerto Rican blend that gets stirred into lots of garlic, onion, and cilantro before the addition of undrained black beans. All gets simmered for at least 10 minutes, but you can let them go longer on very low heat if you wish.
While the beans simmer, turn the oven to 425 degrees and start preparing the plantains. As I said, you aren’t baking the plantains, but the oven will crisp up the tostada shells and having it ready ahead of time prevents a later panic. You’re welcome.
Green plantains are the name of the game here. Yellow ones are okay, but they will be softer and sweeter and not exactly the taste we’re going for. To peel a plantain without massive frustration, cut off the top and bottom then make a long vertical slit. Be careful not to pierce the fruit itself. Slide your thumbs beneath the skin and peel it away from the flesh until the banana-like interior is freed from its green prison. Slice into 1/2 inch rounds. I will never understand how frozen plantains are near as big as my face. What kind of plantains are these people growing?
Warm a good amount of high heat cooking oil, such as pure olive or safflower, while you mix the spice seasoning. You’ll toss the plantains in this once they’re done with the second round of frying. The first round crisps up the exterior and softens the inside just enough to make them smashable. Set the rounds in the pan for about 2 minutes, flip, and fry 2 more minutes. Drain them for a minute on paper towels, then go full Hulk on each and turn the neat little slices into patties. Fry them one more time on each side, drain again. Once cool enough to handle, toss the chips in the nacho seasoning until thoroughly coated. So. Good.
Plantains done, now it’s time to assemble the tostadas! Brush your tortillas with olive oil. Remember that preheated oven? Comes in handy now. Bake the tostadas without the cheese first to get that trademark tostada crunch, then add cheese and bake a few minutes more to melt the gooey cheddar goodness.
To assemble, pile on the beans, some avocado crema like the Honey Jalapeno variety in my Crispy Salsa Verde Mushroom Tacos, and stack chips alongside. Some fresh cilantro and lime juice bring the dish to completion.
Not the fastest recipe, but one very worth the time. The cool thing is how self-sufficient the black beans are, so you can let them do their thing while you pay more attention to your second child, the plantain chips.
Tried this recipe out? Leave a comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Loving black beans? Try these!
Smoky Maple Chipotle Black Bean Cheddar Quesadillas
Beer Battered Broccoli Tacos with Black Bean Slaw and Jalapeno Cilantro Ranch
Ingredients
- 4 cloves garlic, minced
- 1 yellow onion, diced
- 1/2 cup cilantro, chopped
- 2 tbsp adobo seasoning (NOT adobo sauce!)
- 2 tbsp dried oregano
- 2 tsp apple cider vinegar
- 2 cans black beans, NOT drained
- 1/3-1/2 cup water
- juice of one lime
- 8 corn or wheat tortillas
- 2 cups shredded cheddar cheese
- olive oil, for brushing
nacho spice plantains
- 3 green plantains
- 3 tbsp nutritional yeast
- 2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 1/4 tsp kosher salt
- 1/4 cup pure olive oil or safflower oil, for frying
Instructions
- Heat 1 tbsp olive oil over medium heat. Saute diced onion for 3-5 minutes until soft and translucent, then add garlic, cilantro, adobo seasoning, and oregano and stir for one minute. Pour in cider vinegar, black beans, and water. Bring to a gentle simmer and cook, covered, for at least 20 minutes. You can keep the heat very low and let the black beans cook for up to an hour to really incorporate all of the flavors. Just check the water level occasionally. Right before serving, squeeze lime juice into the beans and taste for salt and pepper.
- At this point, preheat oven to 425.
- Make the plantain chips. To cut a plantain, slice off the top and bottom, then carefully slice a slit from end to end with a sharp knife, piercing the skin all the way through but not cutting into the flesh. Slide a thumb beneath the slit on one side and carefully run the finger up and down the length of the plantain to loosen the skin. It might break off in pieces rather than unravel in one smooth motion. This is okay. Just be sure to get all of the skin off! You can also run the flat of the knife beneath the skin instead of your finger, but that scares the shit out of me and I'm likely to lose a digit if I do that.
- Once the plantain flesh is cleared of skin, slice into 1/2 inch rounds.
- In a small bowl, whisk together nutritional yeast, garlic powder, onion powder, cumin, chili powder, cayenne pepper, and salt. Set aside.
- Prepare a plate with paper towels. Heat 1/4 cup high-heat oil in a skillet over medium-high. The oil should not smoke overmuch. In batches as needed, set rounds into the skillet and cook 2-3 minutes per side until golden. Transfer to paper towel lines plate to drain. Repeat with any remaining plantains.
- Prepare a fresh plate with paper towels, or replace the oily towels from the plate you were using. Cover the bottom of a glass or jar with brown paper (from a paper bag or similar) and press each round to flatten. Once all are pressed, fry an additional 2 minutes per side. Set on the new plate to drain once more. When cool enough to touch, toss with the nacho spice blend until thoroughly coated. Cover and keep warm.
- Make the tostadas. Brush both sides of each tortilla with oil and set on one or two large baking sheets. Bake 6-8 minutes per side. Sprinkle cheese evenly over each tostada, then return to oven and bake about 5 minutes more until cheese melts and bubbles.
- To assemble, top each cheesy shell with black beans, then garnish with cilantro slices, a sauce of choice, and lime juice. Nestle two or three plantain chips into the beans. Eat the rest.
