Plantain Chip Nachos (with homemade tomato sauce)

Ingredients

Plantain chips

• 2
  
  large yellow plantains
  
• 1
  
  tablespoon apple cider vinegar
  
• 1
  
  pinch sea salt
  
• 1
  
  tablespoon olive or grapeseed oil
  
• 1
  
  can of black beans
  
• 1
  
  cup chopped leeks, green part
  
• 2
  
  cups grated cheese (cheddar or monterey jack or mozzarella)
  
• 1/2
  
  cup chopped scallions
  
• 1/2
  
  an avocado
  
• 1
  
  tablespoon chopped scallions
  
• 1/2
  
  cup sour cream or greek yogurt
  
• 1/2
  
  cup halved cherry tomatoes
  

Red Sauce

• 1
  
  tablespoon olive oil
  
• 1/4
  
  teaspoon oregano
  
• 1/4
  
  teaspoon basil
  
• 1
  
  small chopped onion
  
• 1
  
  cup canned or fresh chopped tomatoes
  
• 1
  
  can of tomato paste
  
• 1
  
  teaspoon chopped garlic
  

Directions

1. Take at least 2 good sized plantains (yellow is sweet, green is not) and slice them into half inch rounds. Sprinkle with tablespoon of apple cider vinegar and sprinkle with sea salt and set aside.
2. In a large skillet heat a tablespoon of olive (or grapeseed oil) over medium heat. Arrange a layer of plantain chips in the oil and fry until golden on both sides. Remove chips when done, add a little oil if necessary and repeat. As you finish each batch, put them in a bowl lined with paper towels to drain any excess oil. Watch out, because it can get away from you and you end up with some charring, not the worst thing, but still.
3. Start oven and set it to 350 degrees right now.
4. You can use the skillet that you fried the plantains in to save dishes. Put a tablespoon of olive oil in the pan. Combine garlic, oregano, basil and onion then add this to the pan, cooking for at least 5 minutes over medium heat. Add a cup of chopped tomatoes (either cherry tomatoes that you chopped yourself, or a can of chopped tomatoes) and stir until everything is combined and starts sizzling. Add a can of tomato paste to the mixture and stir. Add a cup of water and stir until the sauce starts bubbling again, then simmer for 20 minutes, covered. You can add meat to this, or chicken, or mushrooms if you like, to add texture and tooth to the finished meal.

5. Place a 9×13 inch glass or metal baking pan on the counter resolutely and with confidence. I like to cover the bottom with foil or parchment, but that’s up to you. Get your plantain chips and tile the bottom of the pan. Your sauce is ready, so ladle some on top of the plantains. Layer the beans on top of the plantains and the sauce. Layer cheese on top of the beans, then sprinkle the whole thing with leeks or scallions.
6. Remove the pan from the oven. Your nachos need to settle for a second, and this gives you just enough time to whip up a garnish to top off the plate. Coarsely cut up half an avocado, some cherry tomatoes and a scallion. Keep them separate in little bowls. Have a small container of yogurt or sour cream handy with a teaspoon for plopping. Put a big spoonful of your nachos on a clean plate and plop on a little yogurt or sour cream. Add a little bit of avocado, a little bit of tomato, and sprinkle scallions over the whole thing. Top with two plantain chips, just like in the photo.
7. Coarsely cut up half an avocado, some cherry tomatoes and a scallion. Keep them separate in little bowls. Have a small container of yogurt or sour cream handy with a teaspoon for plopping. Put a big spoonful of your nachos on a clean plate and plop on a little yogurt or sour cream. Add a little bit of avocado, a little bit of tomato, and sprinkle scallions over the whole thing. Top with two plantain chips, just like in the photo.
8. Freezer friendly!