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Plantain Tostadas

Plantain TostadasIn 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


  1. 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.
  2. In a large skillet over medium low, heat the water and margarine. Add the plantain slices and cook about 10-12 minutes, turning occasionally.
  3. 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.
  4. 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.

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