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Plantain nachos on a white oval platter next to beer.

Plantain Nachos

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Alexandra Shytsman
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Snack
  • Method: Stovetop
  • Cuisine: Latin
  • Diet: Vegan

Ingredients

Scale

For the Pico de Gallo

  • 2 vine or plum tomatoes, finely diced
  • 1/2 cup diced red onion (about 1/2 medium onion)
  • 1/2 cup chopped cilantro (about 1/2 large bunch)
  • 2 tablespoons lime or lemon juice
  • 1/4 teaspoon fine sea salt

For the Nachos

  • About 2 tablespoons neutral cooking oil like avocado or refined coconut
  • 2 green plantains, peeled and thinly sliced on a diagonal
  • 1/4 cup traditional or vegan mayo
  • Sriracha or another hot sauce, to taste
  • 2 cups shredded romaine or iceberg lettuce
  • 1 cup cooked black beans* (see note below)

For the Guacamole

  • 1 ripe medium avocado, pitted and peeled
  • 1 tablespoon lime or lemon juice
  • 2 tablespoons finely diced red onion
  • 2 tablespoons minced cilantro
  • Fine sea salt, to taste

Instructions

  1. Make the pico. In a medium bowl, combine all the pico de gallo ingredients and set aside to marinate while you prep the remaining components, about 15 minutes.
  2. Cook the plantains. Heat a large non-stick skillet over medium heat and add enough oil to evenly coat the bottom (don’t skimp on the oil – it’s important for thoroughly cooking the plantains). Working in batches, arrange some of the plantains in a single layer and cook until lightly golden, about 4 minutes per side. Transfer to a plate and sprinkle with salt. Cook the remaining plantains, adding more oil as needed.
  3. Make the guac. While the plantains are frying, mash 1 avocado with 1 tablespoon lime juice. Stir in 2 tablespoons each diced onion and minced cilantro, and season to taste with salt.
  4. Make the spicy mayo. In a small bowl, stir 1/4 cup mayo with hot sauce to taste (starting with about 1 tablespoon and working your way up).
  5. Assemble the nachos. Arrange half of the plantains on a serving platter. Add small dollops of guacamole, top with half of the beans, then the lettuce, mayo, and pico de gallo. Repeat the layers. Serve immediately.

Notes

If using canned beans, drain and rinse them before using. You’ll need about 1/2 standard 15-ounce can.


Nutrition

  • Serving Size: 1/4 of the recipe
  • Calories: 385
  • Fat: 20.9 g
  • Carbohydrates: 47.9 g
  • Fiber: 10 g
  • Protein: 6.7 g
Tofu with tomatoes.

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