Kick off your week with a healthy dinner full of fresh ingredients and flavors, all while skipping the meat. The key to a successful Meatless Monday dinner is feeling satisfied by still including a protein source. By introducing more sustainable foods to your weekly diet, Meatless Monday will improve personal health and make the world a little greener. Check out www.meatlessmonday.com for more information on the amazing benefits and impact doing this just once a week can do for you and your family.
Let Direct Energy direct your dinner this Monday evening with this flavor-packed loaded salsa verde tostada recipe. I originally started making this recipe when I was a student at Texas A&M University. I was half asleep while grocery shopping after Finals Week and accidentally bought ripened plantains instead of bananas.
But what are plantains? They’re a starchier, less sweet version of a banana that taste amazing when pan-fried or turned into chips. If you’ve ever pan-fried bananas for dessert, you’ve used butter, sea salt, and a little brown sugar. With this recipe, I use coriander, cumin, and plantains instead to create a perfect savory switch up!
When making tostadas topped with refried black beans, I add a little extra seasoning and fresh herbs before topping them with a fried egg and green salsa cabbage slaw. The protein of the black beans is matched by the protein of the eggs and then packed with flavor by cooking them in the same seasoned pan as the plantains. This little trick lets me use one less pan without having to use any more oils or fats.
You can pick any of your favorite green salsas or be bold and try a new salsa you find in the grocery store. The salsa I used for today was a local Texan tomatillo salsa with pineapple and that little hint of sweetness along with the medium heat level went perfectly with this dish.
Top your finished tostadas with cool and fresh cabbage slaw and any of the few garnish items suggested below to build these epic loaded meatless tostadas!
Loaded Salsa Verde Tostadas
- 1 Package Tostadas (Any color)
- 1 jar Salsa Verde
- Half dozen eggs (or one per tostada)
- 1 Can Refried black beans
- 2 tbsp. Cilantro
- ½ tbsp. Garlic Powder
- ¼ Cumin
- 2 c. Mixed shredded cabbage
- 2 Ripened plantains
- 3 tbsp. Butter
- ½ tsp. Ground coriander
- ¼ tsp. Cumin
- ½ tsp. Sea salt
- Shredded Monterrey Jack cheese
- Avocado slices
1. Peel the ripe plantains and cut them in half long ways. Cut the long halves into small chunks as shown in the photos. Season the plantains by sprinkling them with ½ teaspoon ground coriander, ¼ tsp. cumin, and ½ teaspoon sea salt.
2. In a nonstick pan, melt the butter over medium heat. Add the seasoned plantains and pan fry them for approximately 10 minutes until they are golden brown.
3. Remove finished plantains with a spatula or tongs and place them on paper towels. You can use the seasoned butter left in the pan to fry your eggs. Turn the heat down a little bit and crack eggs one at a time into the browned seasoned butter. Let fry on each side for 1-2 minutes (or longer if you prefer your eggs over medium or well done). If your heat is too high and the butter gets too dark, just wipe the pan out and start over with a small amount of new butter or nonstick spray.
4. In a microwave safe bowl, mix together the chopped cilantro, black beans, garlic powder, and cumin. Microwave for 90 seconds to 2 minutes until hot. Mix again to fully incorporate seasoning.
5. Toss your shredded cabbage mix (I prefer green and red cabbage) with some of the salsa verde to make a green salsa “cole slaw” for topping the tostadas. Approximately 1/4 to 1/3 of a cup will be plenty. You can even add a little sour cream along with it to make a creamier slaw.
6. Take a piece of the tostada and spread a layer of the black beans on top of it. Then place a layer of the pan fried plantains on top of the black beans. Spread a little extra salsa verde on top the plantains. Place one of the fried eggs over the plantains, and top with the salsa verde cabbage slaw. Use extra tostadas as chips and the extra topping ingredients as dips.
7. Garnish your finished tostadas with shredded cheese, avocado slices, more salsa, or even some extra of the fresh chopped cilantro.
Have fun building your own salsa verde tostadas loaded with these easy-to-make toppings. Let us know how your creations tasted in the comments!
I will see you next week for another one of Direct Energy’s delicious weekly installments of Meatless Monday!
Recipe and Images by Stacie Morgan