Cuban Tostadas with Black Beans and Plantains

Ingredients

• 3 large Green Plantains
• 1 can Black Beans
• 1/2 medium Onion
• 2 cloves Garlic
• 1 cup Salsa
• 1/2 cup Vegan Cheese
• 2 tbsp Olive Oil
• 1/2 tsp Cumin
• 1/4 tsp Oregano

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the 3 large green plantains by peeling them and slicing them into 2.54 cm thick rounds.
2. 2Heat 2 tablespoons of olive oil in a 25.4 cm skillet over medium-high heat (approximately 190.6°C or 190°C). Carefully place the plantain slices into the hot oil and fry for 3-4 minutes per side, until they are golden brown and crispy. Remove the fried plantain slices from the skillet and drain them on paper towels.
3. 3In the same 25.4 cm skillet, add the 1/2 medium onion and 2 cloves garlic. Sauté over medium heat (approximately 162.8°C or 160°C) for 3-5 minutes, stirring occasionally, until the onion and garlic are softened and fragrant.
4. 4Add the 1 can of black beans, 1/2 teaspoon of cumin, and 1/4 teaspoon of oregano to the skillet with the onion and garlic. Cook for 5 minutes, stirring occasionally, until the beans are heated through.
5. 5Use a fork to lightly mash some of the black beans in the skillet. This will help create a creamier texture.
6. 6Arrange the fried plantain slices on serving plates. Spoon the seasoned black bean mixture over the plantain slices. Top with 1 cup of salsa and 1/2 cup of vegan cheese.
7. 7Serve the Cuban Tostadas immediately.

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