Plantain Fritters

Add plantain and a pinch of salt to a small saucepan, cover with water, and bring to a boil. Cook until fork-tender, 10 to 12 minutes. Drain plantains and add to a medium bowl along with just half the black beans, cumin seeds, and a pinch of salt. Cover to keep warm.

Add remaining black beans, just 1 tbsp shallot, Alamo blend chili seasoning, just half the cilantro, tomatoes, just half the lime juice, 1 tbsp olive oil, and a pinch of salt to a medium bowl. Mix the black bean and tomato salad and set aside.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add remaining shallot, poblano pepper, and a pinch of salt and cook until vegetables are tender, 5 to 8 minutes. Add just half the poblano mixture to the bowl with plantain and black bean mixture. Add the other half of the poblano mixture to a blender and set aside.

Mash the plantain and black bean mixture and form into 6 patties. Return the large skillet to medium heat with 2 tbsp olive oil. Add plantain fritters and cook until browned and crisp, 3 to 4 minutes per side. Transfer to a plate and sprinkle with salt. TIP: Be sure to mash the plantains while they are still warm or they will be harder to work with.

Add the remaining cilantro, remaining lime juice, spinach, pickled jalapeños, pistachios, and a pinch of salt to the blender with the poblano and shallot. Blend until smooth, 1 to 2 minutes. TIP: If the mole is thick, add 1 tbsp warm water at a time until it reaches the consistency of gravy.

Drizzle the pistachio mole on plates and top with plantain fritters and black bean salad. Enjoy!