Plantain and Black Bean Tostones
Tostones are twice-fried green plantains turned into golden, crispy disks. This version tops them with seasoned black beans, fresh herbs, and creamy elements like Greek yogurt or avocado for a satisfying, nutritious bite with both Caribbean and Mediterranean inspiration.
Time
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 35 minutes
Serves: 4 (makes ~16 tostones)
Ingredients
For the Tostones
2 green (unripe) plantains
3 tbsp olive oil (or avocado oil)
Sea salt to taste
For the Black Bean Topping
1 tbsp olive oil
1 small red onion, finely chopped
2 garlic cloves, minced
1 can (15 oz / 400g) black beans, rinsed & drained
½ tsp cumin
½ tsp smoked paprika
Juice of ½ lime
Salt & pepper to taste
Fresh Toppings
Diced cherry tomatoes or salsa
Thinly sliced red onion
Chopped fresh cilantro or parsley
Sliced avocado or guacamole
Greek yogurt or plant-based yogurt
Optional: crumbled feta, pickled jalapenos
Instructions
1. Prepare the Plantains
Peel the plantains: slice off the ends, score the peel, and remove the skin.
Slice into 1-inch thick rounds.
2. First Fry
Heat 2 tbsp oil in a skillet over medium heat.
Fry plantain rounds for about 2–3 minutes per side until golden but not crisp.
Remove and drain on a paper towel.
3. Smash and Second Fry
Use the bottom of a glass or plate to flatten each round to about ¼ inch thick.
Return to skillet and fry again for 1–2 minutes per side until golden brown and crispy.
Sprinkle with sea salt.
4. Make the Black Bean Mix
In a pan, heat 1 tbsp olive oil. Sauté onion and garlic for 2–3 minutes.
Add black beans, cumin, paprika, lime juice, salt, and pepper.
Cook for 5–7 minutes, lightly mashing some beans for a chunky texture.
5. Assemble the Tostones
Top each tostone with a spoonful of the black bean mix.
Add diced tomato, avocado or yogurt, herbs, and any extras like feta or onion.
Serve warm or at room temperature.
Tips & Variations
Baked Option: Brush with oil and bake at 400°F (200°C) for 15–20 mins, flipping halfway.
Add greens: Serve over arugula or spinach for a toston salad twist.
Make it spicy: Add chili flakes or a spoon of harissa or hot sauce to the bean mix.
Frequently Asked Questions
Can I use ripe plantains?
Ripe plantains are sweeter and better for mashing or sweet-style dishes. For tostones, use green (unripe) plantains for that starchy, crisp texture.
Can I make this ahead?
You can make the beans and toppings ahead. Reheat and crisp the tostones just before serving for best texture.
Are they gluten-free?
Yes — naturally gluten-free and vegan-friendly too (use plant-based yogurt).
Nutritional Information
Calories: 280
Protein: 8g
Carbs: 35g
Fat: 12g
Fiber: 8g
Sugar: 3g