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Patacones with Black Beans, Mango and Avocado

  • Prep 15 min
  • Total 30 min
  • Ingredients 12
  • Servings 24
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  • Pinterest
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Ingredients

For the Patacones:

6
large green plantains
Vegetable oil for frying
Salt to taste

For the Bean Topping:

3
tablespoons of fresh lime juice
1
teaspoon of ground cumin
1/2
jalapeño chili, seeded and minced
Salt and black pepper, to taste
1
can (15 oz) black beans, drained and rinsed
1/4
cup of fresh cilantro, leaves only, chopped
1/2
small red onion, thinly sliced
1
ripe mango, peeled and diced
1
avocado, halved, pitted, peeled and diced

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
247.2
% Daily Value
Total Fat
17.0g
26%
Saturated Fat
1.3g
6%
Sodium
221.8mg
9%
Total Carbohydrate
24.7g
8%
Dietary Fiber
3.4g
14%
Sugars
10.8g
Protein
2.2g
% Daily Value*:
Vitamin C
30.50%
30%
Calcium
1.20%
1%
Iron
4.60%
5%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

If you haven’t cooked with plantains before, cook the green plantains within a day or two after you buy it.

Be careful not to get any plantain on your clothes as green plantain can stain fabric. You might want to use an apron.

Directions

  • 1 Directions: To make the patacones:
  • 2 Peel the plantains and cut crosswise into thick slices.
  • 3 In a medium frying pan or a deep fryer, add enough vegetable oil to cover the plantain slices and heat the vegetable oil over medium high heat. The temperature should be about 350°F.
  • 4 Add plantain slices (patacones) to heated oil in a single layer. Fry for about 3 to 4 minutes per side. Remove plantains and place on paper towels to drain oil.
  • 5 Let patacones cool for about 2 minutes. Then place plantains on a tostonera or a piece of plastic wrap and cover with another piece of plastic wrap. Using a flat pot cover, press well on the pieces of plantain flattening to 1/2” thickness.
  • 6 Using tongs add them back in the hot oil in a single layer (you may need to work in batches); fry patacones until golden on each side, about 1 to 2 minutes per side.
  • 7 Remove the patacones with a slotted spoon and transfer them to a plate lined with paper towels to absorb the oil. Sprinkle the patacones with salt to taste. Once you are satisfied with their taste, transfer them to a serving plate.
  • 8 To make the topping: Mix all ingredients in a bowl and place it in the refrigerator for 15 minutes.
  • 9 Top patacones with topping and serve.

Beans are a staple ingredient in Colombian cuisine. I could eat them every day and be a happy girl. Beans are one of those ingredients that can be used in so many delicious ways, like with these Patacones with Black Beans, Mango and Avocado I whipped up the other day. If you need an easy to prepare yet impressive appetizer, or a wonderful side dish, look no further! These patacones or tostones topped with black beans, creamy avocado, and mango can make a great addition to your next fiesta or game-day spread. There is an abundance of flavors and textures coming together in this dish, but they all harmonize perfectly. I used black beans for my topping, but you can substitute them with your favorite beans. You may also change the mango for pineapple, if you prefer. Enjoy!

Rate and Comment

Erica Dinho Erica Dinho
September 27, 2015

Beans are a staple ingredient in Colombian cuisine. I could eat them every day and be a happy girl. Beans are one of those ingredients that can be used in so many delicious ways, like with these Patacones with Black Beans, Mango and Avocado I whipped up the other day. If you need an easy to prepare yet impressive appetizer, or a wonderful side dish, look no further! These patacones or tostones topped with black beans, creamy avocado, and mango can make a great addition to your next fiesta or game-day spread. There is an abundance of flavors and textures coming together in this dish, but they all harmonize perfectly. I used black beans for my topping, but you can substitute them with your favorite beans. You may also change the mango for pineapple, if you prefer. Enjoy!