Plantain Nachos

Vegan plantain nachos are one of my absolute favorite healthy snacks. I also have an air-fried plantain version which you can view here.

Shopping List

Serves 2 or 1 if you eat a lot

Plantains

• 2 plantains any color/level of ripeness

• 3 cups of oil for frying canola, vegetable, corn

• salt to taste

Beans

• 1 can of cooked black beans

• 3/4 cup chopped red onion white onion ok

• 1 lime juice

• 2 tbsp cumin

• 1 tbs butter vegan

• 1 tsp salt

Salsa

• 2 cups diced tomatoes do not use cherry tomato

• 1 cup diced onions red or white ok

• 2 limes

• 1 handful of fresh cilantro

• 1/2 jalapeño optional

• salt

Toppings

• 1 avocado

• 1/2 lime

• salt

• 1/2 jalapeño optional

Vegan Sour Cream

• 1/2 cup raw cashews, soaked reg cashews ok

• 1/4 cup cold water

• 1 tbs apple cider vinegar

• 1/2 lemon

• 1 1/2 tbs nutritional yeast

• pinch of salt

STEP 1

Vegan sour cream

• Soak cashews over night if possible. The longer the better but if you're in a rush, no need to soak

• If soaked, drain and rinse cashews and add to a blender

• Add cold water, acv, lemon juice, nutritional yeast, and a pinch of salt

• Blend until smooth - about 1 full minute

• Pour into a container,cover and let sit in the fridge while cooking

• Sour cream lasts about 5 days in the fridge

STEP 2

Salsa

• Dice tomatoes and onions and add to a bowl

• Chop up fresh cilantro and add to bowl

• Add fresh lime juice and mix

• Add jalapeño optional

• Add salt

• Cover and set in fridge while cooking

Step 3

Beans

• Heat sauce pan and add oil

• Add chopped onions

• Strain and rinse beans

• Add beans and stir

• Add butter

• Add salt and cumin and stir

• Add lime juice and stir

• Set aside uncovered

Step 4

Plantains

• Heat up frying oil green plantain = deep pan, yellow plantain = shallow pan

• Peel and chop plantain into one inch disks

• Add chunks to oil and fry on medium until light brown

• Remove from oil

• Smash each disk between two hard surfaces I use a cutting board and the bottom of a plate

• Add flattened disks back to oil

• Set on high

• Flip occasionally and remove when light brown about 2 minutes

• Remove from oil and add to a plate

• Add salt while hot can cover in fresh cilantro for extra flavor

Step 5

Toppings

• Coarsely chop an avocado

• Drench in lime juice

• Add a pinch of salt

• Set aside uncovered

• Chop up Jalapeño and any other toppings of your choice

Step 6

Assemble

• Add plantains to a plate following the circle shape of the plate, leaving hole in the middle

• Add beans to middle of the plate

• Layer on avocado

• Layer on salsa

• Add extra cilantro and Jalapeño optional

• Drizzle on sour cream

• Sprinkle on extra cilantro for aesthetic

• Serve and enjoy!

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Marley's Notes

• You can do so much with this recipe!

• I recommend strictly following the order of cooking so the food tastes as fresh as possible. Avocado browns fast and the few moments of refrigeration for the sour cream and salsa makes all the difference in flavor!

• You can use any frying oil of your personal choice. I still use canola oil but for deep frying only. Feel free to research the differences in oils to find something that may be better for you.

• This is the last free recipe of the season! Please enjoy my new subscription service starting October 1st. Its only $5 a month and I'll be uploading a minimum of 4 new recipes a month :)

Enjoy!

xo Marley