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

Instructions

1. 1Prepare the 3 large green plantains by peeling them and slicing them into 1-inch thick rounds.
2. 2Heat 2 tablespoons of olive oil in a 10-inch skillet over medium-high heat (approximately 375°F 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 10-inch skillet, add the 1/2 medium onion and 2 cloves garlic. Sauté over medium heat (approximately 325°F 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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