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!
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
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