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Plantain Nachos

Switch up your Taco Tuesday menu and add these plantain nachos for a spin. Use all your favorite ingredients and substitute the nacho chips for fried plantains.


  • 1 can black beans

  • 1 cup mushrooms

  • 1/2-1 whole onion

  • 1 garlic clove

  • homemade pico de gallo (chop tomatoes, onion, cilantro, salt, drizzle with lemon or lime juice)

  • cheese (I used feta and a little cheddar because it's what I had on deck. Cotija would be the appropriate cheese to use)

  • 1 whole avocado

  • handful of cilantro

  • 2 plantains

  • 1 bouillon cube

  • canola cooking oil

  • jalapenos, optional

  • sour cream, optional


This recipe is as simple as chop and serve. Well not quite. I through this dish together on a whim. We had friends stopping by and I never host people without a snack or meal. Most times I'm never actually prepared for people coming over without a plan. I'm so glad I had all the ingredients to through this together.

Start by chopping all your ingredients for your pico de gallo. Add all into a bowl and sprinkle with salt and lime juice. Set aside in fridge until ready to serve.

I started out by draining and rinsing the beans, then boiling them in a little water and a bouillon cube. The bouillon cubes are seasoning cubes used for meats and stews. I use them to season just about everything! I use the beef flavor for the beans. Bring the beans to a boil and stir in the bouillon cube until dissolved. You can stew the beans to your desired consistency; soupy and refried or dry and soft. The more water you boil them in, the soupier and softer.

In a skillet pan, saute mushrooms and onions, and a little garlic. Sometimes I like to leave the mushrooms and onions with their natural flavor, or you can sprinkle a half of bouillon cube or adobo seasoning.

Let cook 5 minutes, remove from heat, and set aside.

In the same skillet, heat enough oil to cover the bottom on medium high heat. Cut plantains in 1/2 inch slices. Place one by one into the skillet carefully. Let cook to desired color; golden-brown, about 3 minutes on each side.

Set your platter

First lay down your cooked plantains. Pile on your beans next, sprinkle a little cheese, mushrooms and onions, more cheese, pico, handful of cilantro, and avocado!

Add a dollop of sour cream and diced jalapenos!



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