In this dish, we use plantains that are somewhat unripe and have yellow-green peels. Once cooked, they substitute nicely for cheese, in that they add creaminess and substance. This is a good dish for people with lactose intolerance. It is also excellent for those who must avoid gluten. (Los Pericos tostada shells, plantains, and beans are all gluten-free.)
Makes 4 tostadas.
- 2 medium yellow-green plantains
- 2 c water
- 2 Tbsp margarine or butter
- 1/4 tsp sea salt
- 2 Tbsp lime juice
- 1 tsp chili powder
- 1 c refried beans or mashed pintos, heated
- 4 crisp tostada flat shells (such as those by Los Pericos)
- 1 c shredded lettuce
- 1/2 c tomatoes, finely chopped
- 1/2 c fresh Baby Bella mushrooms, sliced (or button mushrooms)
- 1/4 c cilantro leaves
- Trim ends of plantains; cut plantains in half crosswise. Placing center cut down, pare away the peels from plantains, using a sharp knife; slice thinly.
- In a large skillet over medium low, heat the water and margarine. Add the plantain slices and cook about 10-12 minutes, turning occasionally.
- When the water is mostly absorbed and the plantains are tender, add the salt, lime juice and chili powder; mix gently and remove from heat.
- Place the tostada shells on a tray or board and spread them evenly with the hot beans. Add the hot plantain slices. Top with lettuce, tomatoes, mushrooms and cilantro. Serve immediately with hot sauce or salsa.