Baked Stuffed Plantains With Black Beans (Vegan)
Baked Stuffed Plantains With Black Beans (Vegan). Baked sweet plantains complement the savory, spicy vegan bean filling well. An easy weeknight treat with only 10 minutes of prep time for the perfect Meatless Monday meal.
This healthy, delicious way to enjoy plantains doesn’t come with a boatload of calories. Besides, there is little difference between fried and baked ripe plantains. The savory, spicy bean filling complements the sweet plantains. Its incredible deliciousness is hard to pass up. My friend, this recipe is a keeper!!!
You’ve heard me say this already, but it’s worth repeating. Plantains have always been my go-to comfort food: boiled, mashed, grilled, baked, and fried. I can eat them every day without a single complaint.
Why Baked Stuffed Plantains With Black Beans Works
Enjoy this easy recipe that’s fast and delicious for a crazy weeknight. To save time, feel free to use canned or frozen beans. I usually cook 2-3 pounds of beans on the weekend and freeze most in meal-size portions for later.
Here’s the deal with plantains: sometimes, getting the right plantains can be tricky. If the plantains (and bananas) get cold, their skin can turn black even if they’re not ripe yet. So, it’s good to check appearance and texture.
Recently, hubby bought some plantains that looked ripe but were too firm. For this recipe, you want riper plantains that are softer than the green ones. You could buy yellow ones and let them ripen before baking. It will make a difference.
Enjoy!
How to Bake Stuffed Plantains
- Preheat the oven to 400°F (205℃). Line baking sheets with foil and coat with cooking spray or oil
- Peel – Using a sharp knife, cut both ends off the plantains for easier peeling. Slit a shallow line down the long seam of the plantain only as deep as the peel. Remove the peel by pulling it back. (Photos 1-2)
- Bake – Place plantains on a tray, lightly spray with cooking oil, and bake for about 15 minutes. Flip them and bake for another 15 minutes or until golden brown and tender.
- Saute – While the plantains are baking, add 2 tablespoons of oil to a saucepan, followed by onions, green onion, garlic, and tomatoes. Simmer for 5-7 minutes, stirring frequently to prevent burning. Add water by tablespoons if needed. (Photos 3-4)
- Assemble Filling – Add beans and continue cooking for 5-7. Finally, add green pepper and parsley and adjust the seasoning to taste. (Photos 5-6)
- Stuff – Remove baked plantains from the oven to cool for a couple of minutes, make a horizontal slit in the plantains, and stuff with equal amounts of beans mixture.
- Serve hot, and enjoy!
More Mouthwatering Plantain Recipes to Try
By Imma
Watch How to Make It
[adthrive-in-post-video-player video-id=”v3ocubD2″ upload-date=”2019-05-07T08:29:14.000Z” name=”Baked Stuffed Plantains With Black Beans (Vegan)” description=”Baked Stuffed Plantains With Black Beans (Vegan) – baked sweet plantains that complements well with the savory, spicy vegan bean filling. An easy weeknight treat with only 10 minutes prep time.”]
Baked Stuffed Plantains (Vegan)
Ingredients
- 2-3 ripe plantains
- 2-3 tablespoons (30-45ml) canola oil
- ½ cup (60g) onions, diced
- 2 green onions, diced
- 1 teaspoon (5g) minced garlic
- 1-2 medium tomatoes, diced
- 1 14-ounce can black beans
- 1 teaspoon (2-3g) smoked paprika
- 1-2 tablespoons (4-8g) parsley
- ¼ cup (30g) green bell peppers, chopped
- cooking spray
- salt and pepper to taste
Instructions
- Preheat the oven to 400°F (205℃). Line baking sheets with foil and coat with cooking spray or oil.
- Using a sharp knife, cut both ends off the plantains for easier peeling. Slit a shallow line down the long seam of the plantain only as deep as the peel. Remove the peel by pulling it back.
- Place plantains on a tray, lightly spray with cooking oil and bake for about 15 minutes. Flip them and bake for another 15 minutes or until golden brown and tender.
- While the plantains are baking, add 2 tablespoons of oil to a saucepan, followed by onions, green onion, garlic, and tomatoes. Simmer for 5-7 minutes, stirring frequently to prevent burning. Add water by tablespoons if needed.
- Then, add beans and continue cooking for 5-7.
- Finally, add green pepper and parsley and adjust the seasoning to taste.
- Remove baked plantains from the oven to cool for a couple of minutes, make a horizontal slit in the plantains, and stuff with equal amounts of beans mixture.
- Serve hot.
Tips & Notes:
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
This is a wonderful recipe to serve on TuB’Shvat, the new year of trees. I made a large one for 30 people for kiddush lunch. As I don’t have use of a stove top, I baked the plantains as directed, split them in half, then cut in thirds layered at the bottom of a large baking pan. In another pan I heated the oil in the oven, then added the veggies and let them bake in the oven 30 minutes, then added the cooked beans and poured it all over the plantains. I served the avocado and parsley on the side. YUM, thank you! As I am allergic to paprika and wanted to enhance the tree theme I used a blend of allspice, cinnamon and nutmeg.
Awesome! Thanks so much for more ideas.
A great recipe that you can adapt according to what you’ve got. I spiced it up a bit with fresh mint and coriander and added a bit of heat with chilli flakes.
Wonderful! Thanks for the feedback, Sophie!
I also LOVE plantains and we eat them almost daily! This was a great recipe to find, as I’ve been trying to add black beans to my after workout routine due to their high protein content.
A few things are missing from this recipe. What is the temp for cooking the veggies and beans? Also, at what point is the smoked paprika added?
I ended up subbing butter for the oil and cooking in parchment paper rather than aluminum foil. I also sadly didn’t have green onions! I used dried parsley, but next time I will definitely get some fresh herbs. I can’t wait to try your recipes for other fillings as well, thanks for sharing!
I’m so glad. You simmer the veggies and beans. That usually means the lowest setting on your stove, but it might depend on your stove and altitude.
The paprika goes in with the garlic and tomato sauce. Thanks for catching that, I’ll fix the recipe.
And thanks for sharing your feedback:)
Hi I am going to make the stuffed roasted plantain but I don’t like parsley ,can I use cilantro instead?
Thanks Sherry
Yes, you can, Sherry. Enjoy!
I make this recipe fairly often and always enjoy it. Thank you for sharing it with the world!
Oh great to hear that. Thank you so much!
I made this tonight! My husband and I both lived it! I substituted jalapeño for the green pepper and skipped the smoked paprika. Served topped with Oaxaca cheese, guacamole and sour cream. Yumlicious! Thank you!
That sounds incredible Patty! You’re making me hungry 🙂 Thanks for stopping by!
This was soooooo good! I’m hooked
This recipe is tasty and easy. My family asks for it all the time
Yaaay! Thanks for taking the time to let me know.
I make this recipes at least
3-4 times a week. It’s the perfect sweet/savory combo and a nice bonus that it’s vegan. I make my own pot of black beans on Sunday and simply heat up a bowl during the week while the plantain is roasting. It’s my go to comfort dish. With recipes like this, I’ve been eating well, clean, and dropping weight!
Wow. Someone gave us a box of plantains and I needed a way to use them up. I Googled vegan plantain recipes and this one came up. I tried it and it’s fantastic. (I used olive oil instead of canola.) Definitely a keeper!
YESS! Glad to hear it worked out well for you Pat! Thanks for taking the time to let me know.
Thank u so much for this recipe. I am really inspired by it and it will definitely be on my to-do-list. Maybe I will put some extra vegetables in it. Do you have any suggestions? For me as a vegan it is not always easy to find great, delicious and simple African food. So this is perfect. Thank u again.
Hi Janin! Glad I could have bean of help. Carrots , peas, zucchini, and/or spinach would do just fine.
Wah the recipe look so delicious even without trying. Thanks very much. I will give you feedback after trying it.
Awesome!
Just tried this and the taste was delicious but the baked plantains were very dry and tough. Were they not ripe enough or is there something I can do to change this for a next time?
I made this recipe but omitted the green peppers and onions and used olive oil because I didn’t have canola. I really enjoyed it. Is it possible to bake extra plantains and store them for leftovers? If so, how do I store them?
Baked plantains become tough when stored for a prolong period or overnight. I have tried it and don’t enjoy it- it is best eaten after roasting it.
Excellent use of plantain! I’m trying to incorporate more Jamaican recipes on my blog and this is great inspiration! I have never thought of whole plantain.
I’ve been wanting to make a plantain recipe for so long – I’ve been craving them even though I’ve only had them in frozen Kashi dinners! Can’t wait to try these!
Kori, let me know how it works for you. Thanks for taking the time to comment.
Made this last night and love it ! It is a keeper!
So happy it was a hit!
This look nice! Can’t wait to try this!
Do you have the recipe for chapati??
Therese, I will be posting one in the next two weeks. Stay tune!
Wow!what a great way to eat beans and plantains!!! Definitely on my to-do list.Thanks,Imma!
Mich, let me know how you like it. Thanks for stopping by!
Oh My! This is Gorgeous!!!! This is on my to make list. I love fried plantains but will definitely give this a try, especially since it is baked.