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Patacones with Black Beans, Mango and Avocado

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  • Prep 15 min
  • Total 30 min
  • Ingredients 12
  • Servings 24
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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!
by Erica Dinho
Updated Sep 27, 2015
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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

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.

Expert Tips

  • tip 1
    If you haven’t cooked with plantains before, cook the green plantains within a day or two after you buy it.
  • tip 2
    Be careful not to get any plantain on your clothes as green plantain can stain fabric. You might want to use an apron.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • 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!
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