Sweet Plantain Tostadas with Smoky Beans and Roasted Corn Pico

Name: Sweet Plantain Tostadas with Smoky Beans and Roasted Corn Pico
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Latinoamericana
Ingredients: about 24 oz ripe plantains; 2 tbsp olive oil; 1 tsp salt; 1/2 tsp black pepper; 1 tsp ground cumin; 1 tsp smoked paprika; 14 oz cooked black beans; 1 cup red onion; 3 cloves garlic; 1/2 cup vegetable broth; 1 cup corn kernels; 1 cup tomato; 1 tbsp jalapeño; 1/4 cup fresh cilantro; 3 tbsp lime juice; 1 large, about 7 oz avocado; 3 oz queso fresco; 1 tbsp honey; 1 1/2 cups lettuce leaves

An original Latin American recipe that turns baked ripe plantain rounds into a crisp, caramelized base, then tops them with spiced black beans, roasted corn pico, avocado, and queso fresco. Each bite balances sweet, smoky, creamy, and citrusy flavors.

25 minPrep

30 minCook

55 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

2 grandes, aproximadamente 700 g ripe plantains (1/2 in)
30 ml olive oil (divided)
6 g salt (divided to taste)
2 g black pepper (divided)
4 g ground cumin (divided)
4 g smoked paprika (divided)
400 g cooked black beans (escurridos and enjuagados si son of lata)
120 g red onion (finely chopped, divided)
9 g garlic (chopped)
120 ml vegetable broth (for the frijoles)
150 g corn kernels (fresh or congelado)
150 g tomato (diced small)
15 g jalapeño (without semillas and chopped fino)
15 g fresh cilantro (chopped)
45 ml lime juice (divided)
200 g avocado (en slices)
80 g queso fresco (desmoronado)
15 ml honey (for brush the plátano)
40 g lettuce leaves (finely fileteadas for servir)

Nutrition facts

per serving

390 kcal

Calories

11 g

Protein

57 g

Carbs

15 g

Fat

11 g

Fiber

46 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Dairy

Instructions

1
Preheat the oven to 220°C / 425°F. Line a large baking sheet with parchment paper and lightly grease it with a little of the olive oil.
2
In a bowl, toss the ripe plantain slices with 15 ml (1 tbsp) olive oil, the honey, 2 g (1/3 tsp) salt, 1 g (1/4 tsp) black pepper, 2 g (1/2 tsp) cumin, and 2 g (1/2 tsp) smoked paprika until every piece is coated.
3
Arrange the plantains in a single layer on the baking sheet. Bake for 20 minutes at 220°C / 425°F, flipping halfway through, until the edges are golden and the slices are firm. Let them rest for 5 minutes so they set up and work as tostadas.
4
Meanwhile, heat a medium skillet over medium heat. Add the remaining 15 ml (1 tbsp) olive oil and sauté 80 g (about 2/3 cup) of the red onion for 3 to 4 minutes until softened.
5
Add the garlic, the remaining cumin, and the remaining smoked paprika, and cook for 30 seconds, stirring so it does not burn. Stir in the black beans and vegetable broth. Cook for 8 to 10 minutes, lightly mashing some of the beans with a spoon for a creamier texture. Season with 2 g (1/3 tsp) salt and 1 g (1/4 tsp) black pepper.
6
For the roasted corn pico, heat another skillet or griddle over medium-high heat. Roast the corn for 4 to 5 minutes, stirring, until it develops golden charred spots. Transfer it to a bowl and let cool for 2 minutes.
7
Mix the roasted corn with the tomato, the remaining 40 g (about 1/3 cup) red onion, jalapeño, cilantro, 30 ml (2 tbsp) lime juice, and the remaining 2 g (1/3 tsp) salt. Stir well.
8
Season the avocado slices with the remaining 15 ml (1 tbsp) lime juice and a pinch of black pepper.
9
To assemble, place a little shredded lettuce over each plantain tostada. Add a spoonful of smoky beans, a portion of roasted corn pico, avocado slices, and finish with crumbled queso fresco.
10
Serve immediately while the plantain tostadas still hold their crisp edges. If desired, add a few extra cilantro leaves on top.

Chef tips

Choose very ripe plantains, with deeply yellow peels and black spots, for better caramelization. If you want extra crisp texture, bake the slices 2 to 3 additional minutes, watching carefully so they do not burn.

Substitutions

You can swap the black beans for pinto beans. For a dairy-free version, omit the queso fresco or use a plant-based alternative. Jalapeño can be replaced with serrano chile or bell pepper if you prefer less heat.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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