Crispy Plantain and Black Bean Tostadas

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Golden fried plantains topped with a savory black bean spread, diced avocado, and fresh cilantro for a vibrant vegetarian meal. This puerto rican-inspired vegetarian ready in about 35 minutes pairs medium Ripe plantains, (15 oz) Black beans, Red onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 3.9 (14 ratings) Prep: 20 min Cook: 15 min Serves 4 Puerto Rican cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Peel 3 medium ripe plantains and slice into 1/4-inch thick rounds. Heat 1 tablespoon olive oil in a skillet over medium heat, add the plantain slices in a single layer, and cook for 2-3 minutes per side until golden and crisp; drain on paper towels.
  2. Step 2: Mash 1 can (15 oz) rinsed black beans with 1/4 teaspoon salt until mostly smooth. Stir in 1/4 cup diced red onion, juice of 1 lime, and 1 tablespoon chopped cilantro.
  3. Step 3: Spread the black bean mixture evenly over the fried plantain slices. Top with 1 diced avocado and the remaining 1 tablespoon chopped cilantro.
  4. Step 4: Serve immediately as a light meal or appetizer.

Equipment for this recipe

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Frequently asked questions

How long does Crispy Plantain and Black Bean Tostadas take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crispy Plantain and Black Bean Tostadas?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium ripe plantains from drying out.

Can I substitute ingredients in Crispy Plantain and Black Bean Tostadas?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crispy Plantain and Black Bean Tostadas for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crispy Plantain and Black Bean Tostadas?

Puerto Rican vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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