High Protein Tostones
Elevate your snack or appetizer game with these irresistible High Protein Tostones—a nutritious twist on the classic Latin American favorite. Crispy golden plantain rounds are double-fried to perfection, then topped with a hearty blend of quinoa and black beans, packing a powerful protein punch. Drizzled with a creamy avocado-lime crema and spiced with garlic, cumin, and paprika, this dish balances bold flavors with wholesome ingredients. Ready in just 30 minutes, these tostones are ideal for a quick and satisfying meal or as a crowd-pleasing party starter. Garnish with fresh cilantro for a pop of color and extra zest, and enjoy a dish that’s equally comforting and nutritious! Perfect for anyone looking for plant-based, protein-rich recipes that don’t skimp on flavor.
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Recipe Information
Ingredients
- 3 whole Green plantains
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 1 cup Cooked quinoa
- 1 cup Cooked black beans
- 1 large Avocado
- 2 tablespoons Lime juice
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh cilantro (optional)
- 2 tablespoons Water
Instructions
Peel the green plantains by cutting off both ends and scoring the skin lengthwise. Gently remove the peel using your fingers or a knife.
Slice the plantains into 1-inch thick rounds.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the plantain slices in a single layer and cook for 3-4 minutes per side until lightly golden.
Remove the plantain slices from the skillet and place them on a cutting board. Use the bottom of a glass or a flat object to smash each slice into a flat disk shape.
Return the smashed plantains to the skillet with the remaining olive oil. Cook for another 2-3 minutes per side until crispy and golden brown. Sprinkle with salt and set aside on a paper towel-lined plate.
In a small bowl, mash the avocado and mix in lime juice, garlic powder, and a pinch of salt to create the avocado-lime crema. Add water 1 tablespoon at a time to make it a smooth, drizzling consistency.
In another bowl, combine the cooked quinoa, black beans, ground cumin, and paprika. Stir well and warm gently in a pan or microwave if desired.
To assemble, place a layer of the quinoa and black bean mixture onto each tostone. Drizzle with the avocado-lime crema and garnish with chopped fresh cilantro, if using. Serve immediately and enjoy your high-protein tostones!
Nutrition Facts
Calories |
1960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.3 g | 117% | |
| Saturated Fat | 13.9 g | 70% | |
| Polyunsaturated Fat | 9.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2409 mg | 105% | |
| Total Carbohydrate | 279.6 g | 102% | |
| Dietary Fiber | 47.0 g | 168% | |
| Total Sugars | 49.5 g | ||
| Protein | 35.4 g | 71% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 140 mg | 11% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 4726 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
