Plantain & Black Bean Nachos
Crispy fried plantain chips topped with black beans, melted cheese, and fresh garnishes. Assembled cold or warm and served as a shareable appetizer or light meal.
Ingredients
Method
Peel plantains and slice into thin rounds (about 1/8 inch thick) using a knife or mandoline. Pat slices dry with paper towels.
Dice red onion, chop cilantro, slice jalapeño if using, and cut lime into wedges. Set garnishes aside.
Heat oil in a large skillet to 350°F (175°C). Working in batches, fry plantain slices for 2–3 minutes per side until golden and crispy. Transfer to paper towels and immediately season with salt and black pepper while warm.
In a small pot, warm black beans over medium-low heat for 3–4 minutes, stirring occasionally. Season lightly with salt and pepper.
Arrange fried plantain chips on a baking sheet or serving platter. Spoon warm black beans evenly over chips.
Sprinkle shredded cheese over beans. If serving warm, place under a 375°F broiler for 2–3 minutes until cheese melts; otherwise, serve at room temperature.
Top with diced red onion, chopped cilantro, sliced jalapeño, and sour cream dollops. Drizzle with hot sauce and serve with lime wedges.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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