Loaded Vegetarian Tostones


This is a fun Latin twist on nachos using plantains. I opted to make them vegetarian friendly, mainly because I’m completely turned off my meat in my second trimester, but you can make this using shredded chicken or steak. Get creative with the toppings, just make sure you get that gooey cheese melt action by quickly broiling the cheese before serving. The best part, you can make and serve them right on a sheet tray for quick clean up.

Loaded Vegetarian Tostones

Difficulty: Easy  Yields:  2-4 servings   Prep Time: 15 mn Cook Time:  15 mn


For Refried Beans

  • 1 tsp olive oil

  • 3 garlic cloves, minced

  • 1- 15 oz canned black beans, drain and rinsed

  • 1 tsp ground cumin

  • 1/2 tsp smoked paprika

  • 1/4 tsp dried oregano

  • 1/4 tsp red pepper flakes

  • 2-4 tsp water

  • salt and pepper to taste

For Tostones

  • 2 green plantains

  • frying oil like canola or grapeseed

  • salt

Additional toppings

  • Mexican blend shredded cheese

  • Pico de gallo

  • Sauteed peppers and onions

  • Sour cream

  • Avocado


For refried black beans

Over medium heat, sautee garlic until fragrant. Add black beans, spices and cook for 2 minutes. Mash black beans, adding a few table spoons of water at a time until it reaches desired consistency. Salt and pepper to taste.

For tostones

Preheat frying oil to medium heat. Peel green plantains by cutting the tips off and removing the tough green skin. Cut into 1-inch pieces and fry until golden on each side, about 2-3 minutes. Remove from oil and press them down, using a large flat surface and parchment paper. Fry again for an additional minute on each side or until golden. Remove from oil and season with salt.

Putting It Together

In a parchment lined sheet tray, lay the tostones in an even layer. Top with black beans, peppers, cheese. Broil on high for 2-3 minutes or until cheese is melted. Add pico de gallo, sour cream, avocado or any additional toppings you crave. Serve hot on sheet tray.