Plantain Nachos


Chip-less recipe for delicious nachos!


  • 1 lb beef (chuck roast or whatever you would like)
  • 2 large plantains- just starting to ripen (mostly green and not soft), sliced into thin chip-like pieces
  • 3 tsp cumin
  • 1 tbsp garlic
  • 1 tsp paprika
  • 1 tsp chili powder
  • salt and pepper to taste
  • 2 tbsp texas pete hot sauce
  • 1/2 tbsp coconut oil
  • 1 avocado, sliced
  • 2 tbsp of your fav salsa
  • bushel of cilantro, minced
  • 1 cup black beans, cooked first on the stove (the only non-paleo ingredient)
  • 3/4 cup chicken stock (or enough to just barely cover the meat-give or take a little)

Cook the meat in a crockpot with the dry seasonings, hot sauce, and chicken stock for 12 hours and shred when done. Heat the coconut oil in a large pan over medium high heat, and cook the plantains on either side until browned. You may have to make two or three separate batches since the slices are thin and the pan is probably not big enough for them all. Once the plantains are crispy, put to the side and let cool down so they can harden even more. Preheat oven to 385 degrees. Spread the plantains out onto a non-stick pan, so that they are sort of overlapping eachother but not in a huge pile (touching enough to create a nice bottom layer). Scoop the meat evenly all over the plantains, and do the same with the black beans, and cilantro. Bake in the oven for 15 minutes. Remove from the oven and add the salsa and avocado on top, and enjoy! Add a little hot sauce on top if you want! 🙂


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