Tostones Vegan & Gluten Free Meatless Monday

• Vegan
• Gluten free

• Produce

  • 2 Plantains, slightly green

• Condiments

  • 1 Bean salsa

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1/4 cup Coconut oil

Found on mayihavethatrecipe.com

Description

Ingredients

• 2 Plantains, slightly green
• ¼ cup coconut oil
• salt to taste
• Bean Salsa (recipe follows)
• 1-15 oz can dark kidney bean or black beans
• 2 jalapeño peppers, diced small
• 1 medium tomato , seeded and diced small
• 1 small Hass avocado, diced small
• ¼ cup chopped fresh cilantro
• ¼ tsp salt or to taste
• 1½ tsp lime juice

Directions

• Heat coconut oil in a pan. In the meantime, peel and cut the plantains: cut the ends. Run a pairing knife through the length of the plantain, separate the skin and take out the plantain. Slice into 1 inch slices
• When the oil is hot, fry plantains slices over medium high heat, 5 minutes per side
• Remove from heat and set aside until they are cool enough to handle.
• Place plantain slices on a cutting board. With a heavy bottomed glass, press slightly on each slice.
• Cook the plantains again on the same frying pan a few minutes per side until golden brown.
• Serve warm with bean salsa
• Combine all the ingredients in a bowl and toss well. Refrigerate until ready to serve.
• Serve with tostones