Smoky Plantain and Black Bean Tostadas with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy corn tortillas topped with creamy black beans, smoky fried plantains, and fresh avocado for a satisfying vegetarian lunch. This puerto rican-inspired vegetarian ready in about 35 minutes pairs tablespoons vegetable oil, (15 oz), drained and rinsed black beans, teaspoon smoked paprika 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 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.

Prep: 20 min Cook: 15 min Serves 4 Puerto Rican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons vegetable oil in a skillet over medium heat. Add 4 medium plantains, peeled and sliced into 1/2-inch rounds, and cook for 3-4 minutes per side until golden brown and crispy. Remove and set aside.
  2. Step 2: In a medium saucepan, combine 1 can (15 oz) black beans, drained and rinsed, 1/2 teaspoon smoked paprika, 1/4 teaspoon cumin, 1/4 teaspoon salt, and 1/4 cup water. Simmer for 5 minutes until beans are heated through and spices are blended. Season with additional salt if needed.
  3. Step 3: Warm 4 corn tortillas in a dry skillet for 30 seconds per side until pliable. Arrange on a plate.
  4. Step 4: Top each tortilla with a spoonful of black bean mixture, 2-3 slices of crispy plantain, 1/4 of the sliced avocado, 1/4 cup shredded lettuce, and 1/4 cup crumbled queso fresco.

Frequently asked questions

How long does Smoky Plantain and Black Bean Tostadas with Avocado 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 Smoky Plantain and Black Bean Tostadas with Avocado?

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 tablespoons vegetable oil from drying out.

Can I substitute ingredients in Smoky Plantain and Black Bean Tostadas with Avocado?

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 Smoky Plantain and Black Bean Tostadas with Avocado 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.

Is Smoky Plantain and Black Bean Tostadas with Avocado vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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