Black Bean and Plantain Tostadas
6 corn tortillas
1 1/2 cups refried beans (canned or homemade)
1 1/2 cups black beans, drained and rinsed
1 spanish onion, diced
2 cloves garlic, minced
1/2 tsp Mexican Oregano
1/2 cup vegetable stock
2 ripe plantains
In a large skillet over med-high heat, heat up corn oil (a pretty large amount, enough to cover a tortilla). One at a time, place a tortilla in the skillet and fry till the edges start to brown. Flip the torilla over with tongs. Let it cook for another 30 seconds or so, checking for doneness. When the bottom is also browned, move the tortilla to a plate lined with a paper towel. Continue to cook each tortilla separately and place them on the plate with paper towels between each one. Set aside. Remove the skillet from the heat.
In a small saucepan over very low heat, reheat the refried beans and keep them warm (Note – you can also microwave them near the end of cooking the vegetables and beans).
Slice the ends of each plantain. Slice the plantain into 3 pieces. Cut a slit in the skin down the side and peel each piece. Cut each piece into lengthwise quarters and then slice into 1/4-1/3 inch slices. You should have nice bite size pieces.
In the same skillet, you should have some remaining oil (You will want about 1-2 Tablespoons of corn oil. Pour out any extra or add some if needed), heat up the skillet if it is not hot over medium heat. Add the plantains. Don’t stir them too much but stir them occasionally to flip them over. When the plantains are nicely browned remove them to a paper towel lined plate. Sprinkle with kosher salt. Set aside.
Add a 1/2 tablespoon of oil to the skillet. Add the onions and cook until lightly browned. Then add the garlic and oregano and cook for about a minute. Add the black beans and about 1/4 cup stock. Cook for about a minute. Add salt to taste. If the beans are too dry, you can add another 1/4 cup stock.
Assemble: Place a tortilla on a plate. Smear about 2 tablespoons of refried beans on the tortillas (this creates a nice sticky base layer). Add about 2 tablespoons of the black bean mixture and then some of the plantains. Top with about a tablespoon of the queso fresco. Then top with lettuce, tomato, and guacamole. Drizzle with the crema.