Fried Plantain Tostadas with Smoky Sofrito

By AislePrompt Editorial · Published 2026-05-03 · Updated 2026-05-03

Crisp plantain rounds topped with a rich tomato-based sofrito and black beans for a vibrant, savory starter. This Latin American recipe (vegetarian, gluten-free), ready in about 45 minutes, pairs ripe plantains, olive oil, tomato for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 2 large ripe plantains
• 3 tbsp olive oil
• 1 cup diced tomato
• 1/4 cup diced green bell pepper
• 1/4 cup diced onion
• 2 cloves minced garlic
• 1/2 cup cooked black beans
• 1/2 tsp cumin
• 1/4 tsp salt

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Instructions

1. Step 1: Peel 2 large ripe plantains and slice into 1/4-inch thick rounds. Heat 3 tbsp olive oil in a skillet over medium-high heat. Fry plantain slices in a single layer for 3-4 minutes per side until golden and crisp, then transfer to paper towels to drain.
2. Step 2: In the same skillet, sauté 1/4 cup diced onion and 1/4 cup diced green bell pepper for 2 minutes until softened. Add 2 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 1 cup diced tomato, 1/2 tsp cumin, and 1/4 tsp salt. Simmer for 5 minutes until tomatoes break down and form a thick sofrito. Fold in 1/2 cup cooked black beans and heat for 2 more minutes.